CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)
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
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
CREAMY SPANISH-STYLE GARLIC SOUP
This deliciously creamy and garlicky soup gets its Spanish influence from pimenton (Spanish paprika) and smoked ham.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings, 3/4 cup soup and 5 crackers each
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan on medium-high heat. Add ham and garlic; cook 1 to 2 min. or until garlic is golden brown, stirring constantly.
- Add paprika and cumin; cook and stir 1 min. or just until seasonings are toasted.
- Stir in cream cheese; cook and stir 1 to 2 min. or until cream cheese is melted and mixture is well blended. Add broth; stir. Bring to boil; simmer on medium-low heat 5 min, stirring frequently. Serve with crackers.
Nutrition Facts : Calories 240, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CREAMY GARLIC SOUP
While this soup simmers, the great garlicky aroma will fill your kitchen! We love the toasted garlic bread floating on top of a rich and creamy bowlful. It would be a terrific first course for most any meal.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.
Nutrition Facts :
GARLIC SOUP, SPANISH-STYLE, WITH EGG
Provided by Florence Fabricant
Categories lunch, one pot, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan. Add garlic and saute over medium heat until the garlic is barely golden. Remove the garlic from the pan, draining as much oil as possible back into the pan.
- Saute the bread slices in the oil remaining in the pan until the bread is golden brown. Remove the croutons from the pan.
- Add the sweet and hot peppers and saute over low heat until the sweet peppers are tender. Stir in the stock and return the garlic to the saucepan. Bring to a simmer and simmer for 30 minutes. Taste and season with salt if necessary.
- Just before serving, warm each of four soup plates, then place a crouton in each plate. Carefully break an egg on top of each crouton then ladle the simmering soup over the egg and crouton. Sprinkle with parsley and serve at once.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams
SPANISH GARLIC SOUP
Also called "Garlic Lovers' Soup". If you don't have any stale bread, this works just as well with croutons or toast cubes.
Provided by JackieOhNo
Categories Spanish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a soup pot, heat the olive oil over medium-high heat; saute the garlic until golden (but do not burn). Remove the pot from the heat and cool slightly. Then return the pot to low heat and slowly add the broth, salt, pepper, and bread cubes; simmer for 2 to 3 minutes.
- Remove 2 tablespoons of the soup to a small bowl and mix with the beaten egg. Add the egg mixture back to the soup and stir. Continue cooking until the soup starts to thicken, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 145.6, Fat 9.6, SaturatedFat 1.8, Cholesterol 46.5, Sodium 955.2, Carbohydrate 6.7, Fiber 0.3, Sugar 1.2, Protein 7.4
SPANISH GARLIC AND VEGETABLE SOUP
This fantastic soup recipe was given to me by a friend who runs a restaurant in the Spanish town where I live. Believe me...you will be hooked after the first spoonful.
Provided by ESCABOY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
- Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 23.4 g, Cholesterol 5.9 mg, Fat 4.8 g, Fiber 7.3 g, Protein 4.9 g, SaturatedFat 1.7 g, Sodium 232.3 mg, Sugar 11.5 g
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