Basquegarlicandbreadsoupsopadeajo Recipes

SAVORY SPANISH GARLIC BREAD SOUP {SOPA DE AJO}

Steps:

• Coat your bread cubes with a bit of olive oil, then lay on a baking sheet in a single layer before baking for 7-10 minutes or until they begin getting brown and dried out;
• While the bread is toasting, you will heat olive oil at medium heat in a large pan, and saute the garlic until it just begins to get fragrant;
• Add in the ham and paprika, and continue cooking until the ham is turning brown and all flavors are combined well;
• Now, you will add the toasted bread cubes into the pan with the other ingredients, and pour the chicken stock over the bread;
• Bring the mixture to a boil, season with salt and pepper, and then reduce the heat;
• Crack 4 eggs on top of the soup and cover with a lid;
• Continue cooking until the egg whites are set, then serve immediately.

SOPA DE AJO (SPANISH GARLIC SOUP)

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.

CASTILIAN GARLIC SOUP - SOPA DE AJO

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.

CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)

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.

SOPA DE AJO - CASTILIAN GARLIC SOUP

Steps:

• Heat the oil in a heavy frying pan.
• Add not-too-thinly sliced garlic.
• Before the garlic turns brown, add the cubed ham and the slices of bread.
• Sauté for a few minutes on medium heat.
• Add the sweet paprika, followed by the water and salt.
• Bring to a slow boil.
• Boil for 5-10 minutes.
• To poach the eggs, carefully add eggs to the soup one at a time.
• Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.

CASTILIAN GARLIC SOUP (SOPA DE AJO)

Steps:

• In a heavy soup kettle or a 2-quart saucepan , gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10 to 15 minutes. Do not let the cloves get brown. Remove them with a slotted spoon and set aside.
• Stir the red chili pepper into the hot oil in the pan, then add the stock and sherry. Bring to a simmer while you stir in the cumin and saffron.
• Use a fork to crush the tender garlic cloves to a paste into the soup. Taste and add salt if necessary. Cover the soup and leave to simmer very gently for about 15 minutes.
• While the soup cooks, toast the bread slices. Cut the garlic clove in half and rub over the toasted slices.
• If you wish, add the eggs by breaking each egg in turn into a ladle and lowering it into the soup. Stir ladle to break up the eggs. Serve immediately with a sprinkle of cheese and a slice of the bread.

BASQUE GARLIC AND BREAD SOUP ( SOPA DE AJO)

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.