Cream of garlic soup with cheese and nuts, recipe by Joseba Arguiñano
A creamy and surprising version of the traditional Castilian soup.
- 12 cloves of garlic
- 1 potato
- 1 small sopako bread
- 2 tablespoons of choricero pepper pulp
- 4 tablespoons of tomato sauce
- 40 grams of roasted and chopped nuts
- 150 grams of cottage cheese
- 1.5 liters of chicken broth
- extra virgin olive oil
- shall
- 1 cayenne pepper
- parsley
- Heat 6-8 tablespoons of oil in a large saucepan. Peel and chop the garlic and sauté it along with the cayenne pepper. When it's golden brown, remove the chili pepper.
- Peel and cut the potato into large wedges (so you can remove them later). Add them to the casserole dish. Also add the chopped bread, the chorizo pulp, and the tomato sauce. Mix well, season, and pour in the chicken broth. Cook for approximately 30 minutes.
- Remove the cooked potato and a little of the broth to a blender. Blend until smooth and return it to the soup, letting it simmer for a couple more minutes. This will give it a creamy texture. Adjust the salt to taste.
- Divide the cream among 4 shallow bowls. Place a spoonful of cheese in the center of each bowl and a handful of nuts on top. Sprinkle with chopped parsley and garnish with a parsley leaf.
This creamy garlic soup with cheese and nuts is a modern reinterpretation of one of the humblest and most representative dishes of Spanish cuisine. Based on the traditional Castilian soup, Joseba Arguiñano's version stands out with a smoother, creamier texture thanks to the addition of potatoes.
Garlic soup originated in the rural areas of Castile, where shepherds and farmers needed simple, inexpensive meals that could provide energy during long working days. With just a few basic ingredients—garlic, bread, oil, and water or broth—they created a warm and comforting dish that has survived generation after generation, becoming a true classic of Spanish cuisine.
In this recipe, the essence of the traditional soup remains intact, but with that different touch that is so popular in Joseba Arguiñano's cooking.
