Sopa de Ajo: Garlic Soup
Sopa de Ajo
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.