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
CASTILIAN GARLIC SOUP (SOPA DE AJO)
Garlic soup was a staple during hard times in Spain. Since then it has become a favorite dish in the finest restaurants. I love garlic so the more the better! You can actually let this soup simmer for hours if you want to.
Provided by lazy gourmet
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy soup kettle or a 2-quart saucepan , gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10 to 15 minutes. Do not let the cloves get brown. Remove them with a slotted spoon and set aside.
- Stir the red chili pepper into the hot oil in the pan, then add the stock and sherry. Bring to a simmer while you stir in the cumin and saffron.
- Use a fork to crush the tender garlic cloves to a paste into the soup. Taste and add salt if necessary. Cover the soup and leave to simmer very gently for about 15 minutes.
- While the soup cooks, toast the bread slices. Cut the garlic clove in half and rub over the toasted slices.
- If you wish, add the eggs by breaking each egg in turn into a ladle and lowering it into the soup. Stir ladle to break up the eggs. Serve immediately with a sprinkle of cheese and a slice of the bread.
SOPA DE AJO - CASTILIAN GARLIC SOUP
Sopa de ajo is a very old, peasant-style dish and is typical of the Castilla-Leon region , where the winters are cold and soups and stews are eaten daily. Castilla is the "land of bread" and it is bought fresh daily. However, a Spanish cook would never serve it stale, so this recipe is a good way to use any stale bread that is left over from yesterday's meals.
Provided by Annacia
Categories Ham
Time 26m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy frying pan.
- Add not-too-thinly sliced garlic.
- Before the garlic turns brown, add the cubed ham and the slices of bread.
- Sauté for a few minutes on medium heat.
- Add the sweet paprika, followed by the water and salt.
- Bring to a slow boil.
- Boil for 5-10 minutes.
- To poach the eggs, carefully add eggs to the soup one at a time.
- Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.
Nutrition Facts : Calories 272.9, Fat 19.2, SaturatedFat 3.9, Cholesterol 221.3, Sodium 452, Carbohydrate 12.6, Fiber 1.1, Sugar 0.6, Protein 12.2
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