In celebration of National Garlic Day…
Spanish Garlic Soup is super easy,
super inexpensive to make.
I made this with being onboard in mind – that is to say with limited fresh ingredients.
There isn’t really a right or wrong way of making it.
Sometimes chopped Spanish ham is added.
Quite often the eggs are poached on top of the soup.
I chose to make this like Spanish egg drop soup
by gently whisking the eggs into the broth.
SOPA DE AJO (Garlic Soup)
1/4 cup good quality olive oil plus a bit extra for drizzling
8-10 garlic cloves, sliced
3-4 cups day-old bread, cut into 1″ cubes
1 tbsp spicy paprika
1/2 cup dry white wine
2-3 cups chicken broth
1 14 oz can fire-roasted tomatoes
2 eggs, gently beaten
Gourmet Garden parsley & grated Parmesan to garnish
Heat oil in heavy saucepan.
Add garlic and sauté just until garlic begins to brown.
Be careful not to scorch or the garlic will taste bitter.
Add bread and continue to stir until bread has absorbed the oil and begins to toast.
Sprinkle with paprika.
Deglaze with wine and continue to sauté until wine has been absorbed.
Add tomatoes and broth and continue to simmer for approximately 5 minutes.
Gently stir in eggs.
Ladle into bowls and drizzle with extra oil and top with a bit of parsley and Parmesan.
Warming and mildly spicy – perfect after a chilly day on the water.