Spanish Garlic Soup
"Also called "Garlic Lovers' Soup". If you don't have any stale bread, this works just as well with croutons or toast cubes."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 4 -5 large garlic cloves, minced
- 4 cups chicken broth or 4 cups chicken stock
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup stale bread cubes
- 1 egg, beaten
directions
- In a soup pot, heat the olive oil over medium-high heat; saute the garlic until golden (but do not burn). Remove the pot from the heat and cool slightly. Then return the pot to low heat and slowly add the broth, salt, pepper, and bread cubes; simmer for 2 to 3 minutes.
- Remove 2 tablespoons of the soup to a small bowl and mix with the beaten egg. Add the egg mixture back to the soup and stir. Continue cooking until the soup starts to thicken, about 2 minutes. Serve immediately.
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Reviews
-
Loved this so much I made it two days in a row, but between the steam and being hungry was not able to get a photo either day. I made this using some good homemade stock. The first day I used a real egg but it was the last one so the second day I used a quarter cup tempered egg beats and we could not tell the difference. This has become a new staple in our home thanks for the post. -
What a fun adventure with this soup. I've been kinda ill the past few days, so I had hubby prepare this for me as I lay upon the couch and directed him (from the couch). Well, it was not quite right, but still yummy. LOL. I guess the only thing that was wrong was that he did not temper the egg as directed. Needless to say, it was kinda like a very thin egg-drop soup using garlic with bread croutons in it. I can't wait to try this again, (and I will, but without hubby's help). Thank you for posting. (Made for Football Pool Week 5 win) -
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Delicious !! For the bread I used croutons, I used chicken broth, and left out the salt. Very easy to make. My son and I both had somewhat of a cold, and this actually relieved our bad colds, and slight fevers. If the flu hits us this winter I know where to go to because this was amazing. :). Tagged and made for your win in Football.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
