Total Time
55mins
Prep 10 mins
Cook 45 mins

A traditional Spanish soup that comes from the City of Guanajuato, where it was served in the 17th century to the owner of the largest silver mine.

Ingredients Nutrition

  • 2 tablespoons oil
  • 3 ounces garlic, seperated into cloves (about 30 cloves)
  • 14 cup water
  • 34 cup dry breadcrumbs
  • 6 cups chicken stock
  • 2 eggs

Directions

  1. Heat oil in a large saucepan over medium heat; add garlic and saute, stirring constantly until golden brown, about 8 minutes; transfer to a blender reserving oil.
  2. Puree the garlic with the water and set aside.
  3. Brown the bread crumbs in the reserved oil.
  4. Add the chicken stock and the pureed garlic; simmer covered for 15 minutes.
  5. Beat the eggs lightly in a small bowl.
  6. Bring the broth to a rolling boil and pour in the beaten eggs in a stream, stirring constantly with a fork.
  7. Cook for 3 more minutes and serve.

Reviews

(2)
Most Helpful

This recipe isn't as good as i had expected. the pungency of the garlic and onion is not very well incorporated; maybe creaming the soup will refine it.

Izzy Knight February 08, 2002

I really liked this. I made it one day when I was sick and the combination of warm chicken soup, garlic and protein made me feel a lot better. I thought it was delicious.

buffalochips117 December 19, 2008

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