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Sopa de Ajo: Garlic Soup

Sopa de Ajo

Garlic Soup


Sopa de ajo is a very old, peasant-style dish typical of the Castilla-Leon Regional Cuisine.  It is a great way to use up old bread and doesn’t use too many ingredients. There is very little prep time, it is easy to make, and is an excellent choice for a cool fall evening or a warm up on a cold winter day.

 For 4-6 people you will need:

8 cups vegetable or chicken broth

as many whole eggs as you have people

a 1/2 cup of stale, cubed bread (I use cubes about 1.5 inches on a side, including crust)

8 cloves garlic 

1 T paprika (smoked is nice if you can find it)

2 T olive oil

Salt and pepper to taste

 Peel and slice the garlic thinly. Heat the olive oil over medium-high heat in a stock pot or Dutch oven until the oil shimmers. Add the garlic and saute, stirring frequently, until the garlic is fragrant, soft and just barely beginning to brown, about 2-3 minutes. Add the paprika and stir until fragrant, about 30 seconds. Add the broth and bring to a boil, stirring occasionally. Once the soup has reached a boil, turn it down to a gentle simmer. Season with salt and pepper to taste.

Crack the eggs into the simmering broth -- you are going to poach them. Cook until the eggs have reached your desired level of done-ness. 

Divide the cubed stale bread between the bread bowls. Spoon a poached egg into each bowl, atop the bread cubes. Ladle the broth over the top and serve immediately. 

This makes a delicious, healthy soup and takes less than 15 minutes to prepare. 


Recipe adapted from: http://spanishfood.about.com/b/2011/03/16/sopa-de-ajo-traditional-garlic-soup-from-central-spain.htm

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