Sopa De Ajo Daisy Recipes

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

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.

SOPA DE AJO (GARLIC SOUP)

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.

SOPA DE AJO AL TOMATE

Steps:

• Preheat the oven to 450°F. Place a large saucepan over medium-high heat. Add the olive oil and garlic cloves and cook, stirring occasionally, until the garlic is softened and lightly browned, about 5 minutes. Stir in the tomatoes and bay leaf and continue stirring until the tomatoes begin to break down, about 5 minutes. Pour in the chicken stock and bring to a boil; lower the heat and simmer for 20 minutes. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day; reheat before proceeding.)
• Meanwhile, prepare the soup bowls. Place the bread slices in the bottom of 4 individual heatproof dishes and then break an egg over each slice.
• When the soup is ready, season with salt and pepper, then strain the soup into the individual bowls. Sprinkle the parsley on top of the soup and bake for 5 minutes. Serve piping hot.
• The meager, ultra simplified version, which is still quite good. Omit the tomatoes and use water in place of stock. Omit the eggs; instead, toast the bread (better still, fry it on both sides in extra virgin olive oil). Finish with freshly grated Parmesan cheese.
• Omit the bread and eggs. Finish the simple soup with about 1/4 cup chopped fresh cilantro leaves and loads of fresh lime juice.

SPANISH SOPA DE AJO GARLIC SOUP RECIPE

Steps:

• Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20?C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

SOPA DE AJO (GARLIC SOUP)

Steps:

• Heat oil in a large saucepan over medium heat; add garlic and saute, stirring constantly until golden brown, about 8 minutes; transfer to a blender reserving oil.
• Puree the garlic with the water and set aside.
• Brown the bread crumbs in the reserved oil.
• Add the chicken stock and the pureed garlic; simmer covered for 15 minutes.
• Beat the eggs lightly in a small bowl.
• Bring the broth to a rolling boil and pour in the beaten eggs in a stream, stirring constantly with a fork.
• Cook for 3 more minutes and serve.

SOPA DE AJO

Steps:

• Place the water and garlic in the slow cooker insert, cover, and cook on low for 6 to 8 hours, or until the garlic is quite tender.
• Add the bread to the broth and allow to soften for about 10 minutes, then purée the garlic and bread using a handheld immersion blender. Add the olive oil and salt to taste.
• To serve, place some of the avocado, oregano, cheese, tomato, and green onions in the bottom of each bowl, then ladle in the broth over the ingredients. Top each bowl with a sprinkle of cilantro.
• Suggested Beverage
• I would enjoy a light-bodied white wine or possibly a light, fruity, young red wine with this soup.