Devised by Castilian shepherds searching for heat on chilly winter nights, sopa de ajo, or garlic soup, is alleged to awaken dulled senses. Touted as a hangover treatment, this comforting and fragrant soup is tailored from one by Spanish chef José Andrés. For extra methods to keep off the coolness, take a look at our greatest soup recipes.
Featured in: “Feed a Fever.”
Sopa de Ajo (Castilian Garlic and Bread Soup)
The recipe for this comforting, fragrant soup is tailored from one by the chef Jose Andres.
Yield: serves 4
Substances
- 1⁄4 cups extra-virgin olive oil
- 10 garlic cloves, thinly sliced
- 6 oz. nation bread, torn into ½-inch items
- 1 tbsp. pimentón (smoked paprika)
- 1⁄2 cups dry white wine
- 4 cups hen inventory
- 2 giant eggs, evenly overwhelmed
- Kosher salt and freshly floor black pepper
- 1 tbsp. finely chopped Italian parsley leaves, for garnish
Directions
- To a medium pot over medium-high warmth, add the oil; when sizzling, add the garlic and cook dinner, stirring regularly, till golden, about 3 minutes. Add the bread and pimentón and cook dinner, stirring often, till the bread is barely toasted, 4–6 minutes. Add the wine and cook dinner till the liquid is totally absorbed by the bread, about 2 minutes. Add the inventory and convey to a low boil. Slowly drizzle within the eggs whereas stirring continuously and cook dinner till the egg is ready and the bread may be very tender, about 1 minute extra. Season with salt and pepper, then ladle into 4 soup bowls, garnish with parsley, and serve.
