Sopa de Ajo
Discover how clever Spanish peasants turned stale bread, garlic, and scraps of ham into a delicious soup from Marc Matsumoto of No Recipes. See the full post at the Fresh Tastes Blog.
- 2 tablespoons olive oil
- 4 medium cloves of garlic minced
- 50 grams stale bread torn into 1/2″ pieces (about 1 cup)
- 1 teaspoon pimentón
- 3 cups chicken stock
- 2 eggs
- Heat the olive oil over medium heat until hot, and then add the garlic. Sautee until fragrant but not browned. Add the bread and pimentón and continue sautéing until the bread is crispy on the outside and lightly toasted.
- Add the chicken stock, and bring to a gentle simmer. Depending on the type of stock you used, you’ll probably need to add some salt, but give it a taste first and keep adding salt in small quantities until you’re happy with the taste.
- Push the bread around to make 2 wells in the soup to hold the eggs. Break an egg into each well and use a spoon to scoop hot soup over each egg until the eggs are cooked how you like them (personally I like them runny).