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
BASQUE GARLIC AND BREAD SOUP ( SOPA DE AJO)
Make and share this Basque Garlic and Bread Soup ( Sopa De Ajo) recipe from Food.com.
Provided by Mercy
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, heat the olive oil over medium heat.
- Add the garlic, and fry it, stirring with a wooden spoon, for 2 to 3 minutes, until it is golden.
- Take care the garlic does not burn.
- Add the bread, and turn it several times so that it absorbs the oil.
- Sprinkle it with the paprika, and toss well.
- Add the water or broth, and cook for 10 to 15 minutes, stirring, until the soup is heated through and well blended and the bread has absorbed much of the liquid.
- Season to taste with salt and, if you like, the pepper flakes.
- Just before serving the soup, crack the eggs, and slide them onto the surface of the soup, taking care not to break the yolks.
- Let the eggs cook for 1 to 2 minutes, until they are set.
- Serve the soup by spooning it gently into shallow bowls, allowing 1 egg per serving.
Nutrition Facts : Calories 369.6, Fat 25.2, SaturatedFat 4.6, Cholesterol 211.5, Sodium 810.3, Carbohydrate 22.2, Fiber 1.6, Sugar 1.1, Protein 13.2
BASQUE POTATO AND GREEN BEAN SOUP WITH GARLIC
Provided by Susan Herrmann Loomis
Categories soups and stews, appetizer
Time 45m
Yield Six servings
Number Of Ingredients 7
Steps:
- Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes.
- While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve.
- When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1037 milligrams, Sugar 3 grams
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