Castilian Garlic Soup - Sopa De Ajo |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is one of the finest garlic soups I've tasted. It is from Jose Andres. 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:
1. Heat the olive oil in a medium saucepan over medium heat.
2. 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.
3. 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.
4. 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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