Garlic soup or sopa de ajo
Spanish garlic soup is perfect for a lazy weekend. The toasted sourdough bread crumbs are nicely crunchy and the egg yolks thicken the soup.
- 250 g (dried) sourdough bread
- 1+1 tbsp olive oil
- 6 Salottisipulia
- 6 garlic cloves
- 1 tablespoon smoked paprika powder
- 1 pot of flat-leaf parsley
- 2 dl white wine
- 7 dl chicken broth
- 1–2 teaspoons salt
- 4 egg yolks
- Preheat the oven to 180 degrees. Cut the bread into cubes about 3 x 3 cm. Put a tablespoon of olive oil in a large bowl, add the bread cubes and roll until the oil sticks to the bread pieces. Spread the bread cubes on a baking sheet lined with baking paper. Toast in the oven for about 10 minutes, until the bread pieces are golden brown. Remove the bread croutons from the oven and let cool.
- Peel and thinly slice the shallots and garlic cloves. Finely chop the parsley leaves. Heat a tablespoon of oil in a large frying pan, add the onions and garlic and sauté for about 5 minutes. Add the paprika powder and continue to sauté for a couple of minutes.
- Add the white wine to the saucepan and bring to a boil. Add the chicken stock and simmer gently for about 15 minutes. Season with salt.
- Add the egg yolks and bread croutons to the soup and stir. The egg yolks will thicken the soup.
- Sprinkle parsley over the soup. Serve straight from the frying pan.
If you have bought or baked too much good white bread, instead of freezing it, you can use it for this incredibly delicious Spanish bread and garlic soup.
In this recipe, the bread can already be a little dry, as it is broken into pieces, rolled in oil and toasted in the oven until crispy. Toasting the bread pieces slows down their soggy state in the finished soup. It is a good idea to use a good chicken stock, simply seasoned with shallots, garlic, smoked paprika and white wine.
Just before serving, toasted bread cubes and egg yolks are added to the broth, which thicken and slightly thicken the broth when stirred in. Chopped parsley gives the soup a final touch.
Vicissitudes
- Preheat the oven to 180 degrees. Cut the bread into cubes of about 3 x 3 cm. Put a tablespoon of olive oil in a large bowl, add the bread cubes and roll until the oil sticks to the bread pieces. Spread the bread cubes on a baking sheet lined with baking paper. Toast in the oven for about 10 minutes, until the bread pieces are golden brown. Remove the bread croutons from the oven and let cool.
