On the calendar spring is here,but winter usually has a last cold blast before we truly settle into warmer weather. When that happens this is the perfect soup to make. Sopa de Ajo is Castilian Garlic and bread Soup.I have come to think of it as the place where Ribollita meets Egg Drop Soup. It's supposed to be a good cure for a cold,but even if you don't have the sniffles I think you will like this warming comfort food. This recipe is from Jose Andres and appeared in the iPad edition of Saveur's December 2012 issue. In addition to being very tasty, I like this soup because most of the ingredients will be on hand in a cook's pantry.
Sopa de Ajo
Garlic and Bread Soup
- 1/4 cup olive oil
- 10 cloves garlic, thinly sliced
- 6 ounces country bread,torn into 1/2-inch pieces
- 1 TBSP Spanish hot paprika
- 1/2 cup dry white wine
- 4 cups chicken stock
- 2 eggs, lightly beaten
- Kosher salt and freshly ground black pepper,to taste
- 1 TBSP finely chopped parsley, for garnish
Heat oil in a 4-quart saucepan over medium high heat; add garlic and cook, stirring occasionally, until golden brown,about 3 minutes.
Add bread and paprika; cook stirring occasionally until bread is slightly toasted, 4-6 minutes.
Add wine and cook until absorbed by the bread, about 2 minutes.
Add stock and bring to a boil.
Slowly add beaten eggs while stirring constantly and cook for 1 minute more; season with salt and pepper and garnish with parsley.