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
SOPA DE AJO (GARLIC SOUP)
Provided by Food Network
Time 25m
Number Of Ingredients 8
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 AJO (SPANISH GARLIC SOUP)
Make and share this Sopa de Ajo (Spanish Garlic Soup) recipe from Food.com.
Provided by canarygirl
Categories Spanish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a wide, shallow soup pot, heat oil and lightly sauteé garlic (just until golden, not burned).
- Add bread, that has been previously sliced very thinly, and fry until golden brown.
- Remove from heat and add paprika.
- Stir well.
- Add water and stir.
- Salt to taste.
- Heat soup over medium low heat for about a half an hour.
- When the soup is just about done, add the eggs.
- Serve hot.
Nutrition Facts : Calories 316.4, Fat 13, SaturatedFat 2.2, Cholesterol 70.5, Sodium 489.3, Carbohydrate 40.5, Fiber 2.4, Sugar 0.4, Protein 9
CASTILIAN GARLIC SOUP - SOPA DE AJO
Make and share this Castilian Garlic Soup - Sopa De Ajo recipe from Food.com.
Provided by Rinshinomori
Categories Spanish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium saucepan over medium heat.
- Add the garlic and saute until golden brown, about 1 minute. Add the wine and cook until the alcohol evaporates, about 30 seconds. Add the Spanish sweet paprika and saute for 1 minute.
- Add the bread and pour in the chicken stock. Stir together and bring to a boil, then reduce the heat to low and simmer for 8 minutes.
- Add the eggs and stir with a spatula to fold them into the soup. The eggs will form long strands, almost like noodles. Simmer for 2 minutes and add salt to taste. Sprinkle parsley and serve.
Nutrition Facts : Calories 283.5, Fat 16.2, SaturatedFat 3.1, Cholesterol 100.2, Sodium 489.6, Carbohydrate 21.6, Fiber 0.9, Sugar 5, Protein 11.2
SOPA DE AJO
Steps:
- Place the water and garlic in the slow cooker insert, cover, and cook on low for 6 to 8 hours, or until the garlic is quite tender.
- Add the bread to the broth and allow to soften for about 10 minutes, then purée the garlic and bread using a handheld immersion blender. Add the olive oil and salt to taste.
- To serve, place some of the avocado, oregano, cheese, tomato, and green onions in the bottom of each bowl, then ladle in the broth over the ingredients. Top each bowl with a sprinkle of cilantro.
- Suggested Beverage
- I would enjoy a light-bodied white wine or possibly a light, fruity, young red wine with this soup.
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