Basque Garlic And Bread Soup Sopa De Ajo Recipes

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BASQUE GARLIC AND BREAD SOUP ( SOPA DE AJO)



Basque Garlic and Bread Soup ( Sopa De Ajo) image

Make and share this Basque Garlic and Bread Soup ( Sopa De Ajo) recipe from Food.com.

Provided by Mercy

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
6 cloves garlic, sliced thin
1/2 baguette, slightly stale,sliced thin (about 12")
1 tablespoon paprika
4 cups chicken broth or 4 cups water
salt
1/2 teaspoon hot red pepper flakes (optional)
6 large eggs

Steps:

  • In a skillet, heat the olive oil over medium heat.
  • Add the garlic, and fry it, stirring with a wooden spoon, for 2 to 3 minutes, until it is golden.
  • Take care the garlic does not burn.
  • Add the bread, and turn it several times so that it absorbs the oil.
  • Sprinkle it with the paprika, and toss well.
  • Add the water or broth, and cook for 10 to 15 minutes, stirring, until the soup is heated through and well blended and the bread has absorbed much of the liquid.
  • Season to taste with salt and, if you like, the pepper flakes.
  • Just before serving the soup, crack the eggs, and slide them onto the surface of the soup, taking care not to break the yolks.
  • Let the eggs cook for 1 to 2 minutes, until they are set.
  • Serve the soup by spooning it gently into shallow bowls, allowing 1 egg per serving.

Nutrition Facts : Calories 369.6, Fat 25.2, SaturatedFat 4.6, Cholesterol 211.5, Sodium 810.3, Carbohydrate 22.2, Fiber 1.6, Sugar 1.1, Protein 13.2

SOPA DE AJO (GARLIC SOUP)



Sopa de Ajo (Garlic Soup) image

Provided by Food Network

Time 25m

Number Of Ingredients 8

8 to 9 slices stale white bread
6 tablespoon olive oil
6 to 8 cloves garlic, chopped
1 tablespoon mild paprika powder
1 tablespoon hot paprika powder
Salt
Generous 4 cups meat stock
4 eggs

Steps:

  • Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot.

CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)



Chef John's Spanish Garlic Soup (Sopa de Ajo) image

Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

6 cups cubed French bread
1 tablespoon extra-virgin olive oil
¼ cup extra virgin olive oil
6 cloves garlic, very thinly sliced, or more to taste
2 ounces ham, diced
1 ½ teaspoons smoked paprika, or to taste
6 cups chicken broth, or more as needed
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
¼ cup chopped fresh flat-leaf parsley
4 large eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
  • Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
  • Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
  • Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
  • Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

Nutrition Facts : Calories 447 calories, Carbohydrate 33.7 g, Cholesterol 201.3 mg, Fat 26.8 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 2072.9 mg, Sugar 3.3 g

CASTILIAN GARLIC SOUP - SOPA DE AJO



Castilian Garlic Soup - Sopa De Ajo image

Make and share this Castilian Garlic Soup - Sopa De Ajo recipe from Food.com.

Provided by Rinshinomori

Categories     Spanish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • Heat the olive oil in a medium saucepan over medium heat.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 283.5, Fat 16.2, SaturatedFat 3.1, Cholesterol 100.2, Sodium 489.6, Carbohydrate 21.6, Fiber 0.9, Sugar 5, Protein 11.2

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