Garlic Soup
Enjoy a hearty bowl of Sopa de ajo anytime!
Servings: 4 people
Ingredients
- ¼ cup extra virgin olive oil
- 10 cloves garlic (a good sized head), peeled and thinly sliced
- 6 oz hearty bread (about half of a one pound loaf), torn into bite sized pieces
- 1 tbsp pimentón de la vera or smoky paprika
- ½ cup dry white wine (optional)
- 4 cups chicken or vegetable stock
- 2 eggs, lightly beaten
- salt and pepper to taste
- chopped parsley to garnish
Instructions
- Assemble the ingredients before you begin as the soup comes together rather quickly.
- Heat the olive oil in a sturdy bottomed pot large enough to comfortably hold about 2 quarts. Reduce the heat to medium then add the sliced garlic and stir until golden brown. Stir constantly and/or remove the pot from the heat to prevent the garlic from over browning.
- Add the bread and paprika and continue to cook and stir for several minutes in order to lightly toast the bread. Stir in the wine and continue to cook until it has been absorbed by the bread.
- Add the stock, bring to a low boil. Drizzle the beaten egg while stirring the soup to create ribbons of cooked egg. Season to taste with salt and pepper. Garnish with parsley at the table.
Notes
Serve with a charcuterie tray for a hearty meal.