Garlic soup | Sopa de ajo

Serves 4
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Directions

  1. 1Add olive oil to a pot.
  2. 2Add olive oil to a pot.
  3. 3Add olive oil to a pot.
  4. 4Add sliced garlic to the oil and sauté.
  5. 5Add sliced garlic to the oil and sauté.
  6. 6Add sliced garlic to the oil and sauté.
  7. 7Add smoked paprika to the garlic and oil mixture.
  8. 8Add smoked paprika to the garlic and oil mixture.
  9. 9Add smoked paprika to the garlic and oil mixture.
  10. 10Add torn stale bread pieces to the pot.
  11. 11Add torn stale bread pieces to the pot.
  12. 12Add torn stale bread pieces to the pot.
  13. 13Add cubed Spanish jamon serrano or iberico to the pot.
  14. 14Add cubed Spanish jamon serrano or iberico to the pot.
  15. 15Add cubed Spanish jamon serrano or iberico to the pot.
  16. 16Pour chicken stock into the pot and stir.
  17. 17Pour chicken stock into the pot and stir.
  18. 18Pour chicken stock into the pot and stir.
  19. 19Whisk three eggs in a separate bowl.
  20. 20Whisk three eggs in a separate bowl.
  21. 21Whisk three eggs in a separate bowl.
  22. 22Pour the whisked eggs into the simmering soup.
  23. 23Pour the whisked eggs into the simmering soup.
  24. 24Pour the whisked eggs into the simmering soup.
  25. 25Add a splash of sherry vinegar or soy sauce.
  26. 26Add a splash of sherry vinegar or soy sauce.
  27. 27Add a splash of sherry vinegar or soy sauce.
  28. 28Serve the soup in a bowl.
  29. 29Serve the soup in a bowl.
  30. 30Serve the soup in a bowl.
  31. 31Add a bonus poached egg on top of the soup.
  32. 32Add a bonus poached egg on top of the soup.
  33. 33Add a bonus poached egg on top of the soup.

Ingredients

  • 3 oz stale bread crust
  • 3 oz stale bread crust
  • 3 oz stale bread crust
  • 8 garlic cloves, thinly sliced
  • 8 garlic cloves, thinly sliced
  • 8 garlic cloves, thinly sliced
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 3 eggs, whisked
  • 3 eggs, whisked
  • 3 eggs, whisked
  • 1 poached egg per serving
  • 1 poached egg per serving
  • 1 poached egg per serving
  • 6 cups chicken stock
  • 6 cups chicken stock
  • 6 cups chicken stock
  • 2 oz Spanish jamon serrano or iberico, cut into cubes
  • 2 oz Spanish jamon serrano or iberico, cut into cubes
  • 2 oz Spanish jamon serrano or iberico, cut into cubes
  • 1 tablespoon soy sauce or sherry vinegar
  • 1 tablespoon soy sauce or sherry vinegar
  • 1 tablespoon soy sauce or sherry vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • sliced sourdough bread
  • sliced sourdough bread
  • sliced sourdough bread

Equipment

potbowlknifespoon

Tips

  • The paprika combined with the garlic adds a smoky flavor to the soup.
  • The bread and eggs make the soup creamy and extra hearty.
  • Adding a splash of sherry vinegar or soy sauce brings all the flavors together.