Castilian Garlic Soup - Sopa De Ajo
8
People talking
This is one of the finest garlic soups I've tasted. It is from Jose Andres.
- Ready In:
- 20mins
- Serves:
- Units:
Nutrition Information
8
People talking
ingredients
- 3 tablespoons extra virgin olive oil (preferably Spanish)
- 6 garlic cloves, peeled and sliced
- 2 tablespoons white wine
- 1⁄2 tablespoon spanish sweet paprika
- 3 ounces rustic white bread, crust removed and torn into small pieces
- 1 quart chicken stock
- 2 large eggs, beaten
- salt
- 1 tablespoon flat leaf parsley, chopped
directions
- Heat the olive oil in a medium saucepan over medium heat.
- Add the garlic and saute until golden brown, about 1 minute. Add the wine and cook until the alcohol evaporates, about 30 seconds. Add the Spanish sweet paprika and saute for 1 minute.
- Add the bread and pour in the chicken stock. Stir together and bring to a boil, then reduce the heat to low and simmer for 8 minutes.
- Add the eggs and stir with a spatula to fold them into the soup. The eggs will form long strands, almost like noodles. Simmer for 2 minutes and add salt to taste. Sprinkle parsley and serve.
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RECIPE MADE WITH LOVE BY
@Rinshinomori
Contributor
@Rinshinomori
Contributor
"This is one of the finest garlic soups I've tasted. It is from Jose Andres."
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This recipe reminded me of garlic bread in the best way possible. It's like garlic bread soup. The egg in it is so good! I loved how simple it was to make. -
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My family and I loved this soup! Also a great way to make the most of a lot of stale sourdough! I bulked it up with some onion and carrot before sautéing the garlic and gave it a little extra acidity to balance out the excess vegetables' water by replacing the white wine with champagne vinegar. All in all a great rustic soup that you can whip up really fast in a pinch. Could also function as a rich stew-like base for leftover roast chicken or ham you might have on hand.
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