Spanish Bread Soup Recipes

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

Ingredients

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

SPANISH BREAD SOUP

Spanish Bread Soup image

Make and share this Spanish Bread Soup recipe from Food.com.

Provided by Happy Harry 2

Categories Beans

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1 cup onion, chopped
1 teaspoon garlic, minced
4 cups low sodium vegetable broth
2 1/2 cups canned tomatoes, diced and undrained
19 ounces chickpeas, drained and rinsed
10 ounces fresh spinach, stems removed, chopped
3 cups herbed croutons (or your choice flavor)
1/4 teaspoon saffron (different tasting soup without it)
salt & freshly ground black pepper, to taste

Steps:

Heat large non-stick skillet. Remove from heat and spray with cooking oil.
Return to medium heat.
Add onion and garlic, cooking until onion is soft. Don't let garlic burn!
Add croutons and cook until golden, tossing gently.
Remove from heat.
Put broth into large pot and heat slowly.
Into blender, place 1/2 of croutons and 1/2 cup tomatoes. Pulse until coarsely ground and add to broth. Repeat with remaining croutons and 1/2 cup tomatoes.
Add rest of tomatoes, spinach, chickpeas and saffron. Cook, stirring occasionally until heated through.

Nutrition Facts : Calories 361.2, Fat 7.6, SaturatedFat 1.8, Cholesterol 2.1, Sodium 1029.2, Carbohydrate 62.5, Fiber 11.1, Sugar 7.2, Protein 13.8

THICK TOMATO-BREAD SOUP, CATALAN STYLE

Thick Tomato-Bread Soup, Catalan Style image

Provided by Florence Fabricant

Categories dinner, lunch, one pot, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons extra virgin olive oil
4 cloves garlic, slivered
4 ounces chorizo (casings removed), crumbled
1/2 teaspoon smoked paprika
3 pounds ripe beefsteak tomatoes, peeled
Generous pinch saffron threads
2 cups crustless country bread, finely diced
Salt
freshly ground black pepper
2 tablespoons minced flat-leaf parsley

Steps:

Heat oil in a large sauté pan. Add garlic and cook over low heat till soft. Add chorizo, raise heat and cook until starting to brown. Stir in paprika. Remove from heat.
Place a sieve over the pan, halve tomatoes horizontally and hold cut side down over sieve as you gently squeeze to remove seeds and allow juice to fall into pan. Remove sieve. Reserve tomato pulp. Heat juice in pan until warm, add saffron and set aside off heat 10 minutes.
Finely chop tomato pulp by hand or in food processor. Add to pan. Bring to a simmer. Stir in bread. Cook, stirring, 5 minutes. Season with salt and pepper. Allow to stand, off heat, stirring from time to time, until room temperature, about 30 minutes. Fold in parsley and serve.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 18 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 950 milligrams, Sugar 10 grams, TransFat 0 grams

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