Sopa de Ajo - Garlic Soup
Definitely a hearty peasant soup, economical and reasonably quick to make.
4 tablespoons olive oil
1/4 pound stale bread, crusts removed, cut into 1/2 inch cubes
1 medium onion,sliced and then chopped
4 garlic cloves, minced 1/2 teaspoon hot pimentón
(Spanish smoked paprika)
Salt and optionally pepper
6 cups unsalted chicken stock
To garnish: float some chopped parsley, cilantro or chives on top of the soup.
YIELD: 4 to 6 bowls
COURSE: Soups and Stews
- Pour the olive oil into a pot. Turn the heat to medium-high and add the onion and cubed bread. Cook for 8 minutes, stirring often until the bread and onions are lightly browned. Toss in the garlic, pimentón, and a teaspoon of salt. Stir well, and cook for 3 minutes.
- Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes.
- Beat the eggs in a bowl. Add to pan and stir until the eggs set, about 1 minute.
- Ladle soup into bowls and enjoy.