Sopa De Ajo Al Tomate Recipes

SOPA DE AJO (GARLIC SOUP)

Steps:

• Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot.

SOPA DE TOMATE (PORTUGUESE TOMATO SOUP)

Steps:

• Heat bacon in a 6 qt saucepan over medium-high heat. Cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside.
• Add sausage to pan. Cook until browned (4-5 minutes), then using a slotted spoon, transfer to bowl with bacon.
• Drain and discard all but 3 tbsp fat from pan and add onions. Cook, stirring occasionally, until slightly caramelized (10-12 minutes). Add garlic and cook 1-2 minutes more.
• Add tomatoes, salt, pepper, and 2 cups water and bring to a boil. Reduce heat to medium-low. Cook, uncovered, until soup is slightly thickened, about 1 hour. Remove from heat and let cool slightly. (May be cooled completely, refrigerated and made later at this point).
• Working in batches, puree soup in a blender until smooth. Transfer to a very large high-sided skillet and bring to a simmer over medium heat.
• Working with 1 egg at a time, crack eggs into a small bowl and carefully slide into soup. Using a spoon, baste eggs with soup, until whites are firm and yolks are just set, about 5 minutes.
• Divide bread slices between serving bowls and using a slotted spoon, place eggs over bread; ladle soup over the top. Garnish with reserved bacon and sausage.

SOPA DE AJO AL TOMATE

Steps:

• Preheat the oven to 450°F. Place a large saucepan over medium-high heat. Add the olive oil and garlic cloves and cook, stirring occasionally, until the garlic is softened and lightly browned, about 5 minutes. Stir in the tomatoes and bay leaf and continue stirring until the tomatoes begin to break down, about 5 minutes. Pour in the chicken stock and bring to a boil; lower the heat and simmer for 20 minutes. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day; reheat before proceeding.)
• Meanwhile, prepare the soup bowls. Place the bread slices in the bottom of 4 individual heatproof dishes and then break an egg over each slice.
• When the soup is ready, season with salt and pepper, then strain the soup into the individual bowls. Sprinkle the parsley on top of the soup and bake for 5 minutes. Serve piping hot.
• The meager, ultra simplified version, which is still quite good. Omit the tomatoes and use water in place of stock. Omit the eggs; instead, toast the bread (better still, fry it on both sides in extra virgin olive oil). Finish with freshly grated Parmesan cheese.
• Omit the bread and eggs. Finish the simple soup with about 1/4 cup chopped fresh cilantro leaves and loads of fresh lime juice.