Best Sopa Crema De Ajo Estilo Español Recipes

SOPA CREMA DE AJO ESTILO ESPAñOL

Steps:

• Calienta el aceite en una cacerola grande a fuego medio-alto. Agrega el jamón y el ajo; cocínalos de 1 a 2 min. o hasta que el ajo esté dorado, revolviéndolos constantemente.
• Agrega el pimentón y el comino. Cocina esto 1 min. o justo hasta que las especias se tuesten.
• Agrega el queso crema y revuélvelo 1 a 2 min. o hasta que esté derretido y bien combinado. Agrega el caldo; revuelve. Déjalo hervir y mantén un hervor suave a fuego medio-bajo durante 5 min., revolviendo con frecuencia. Sirve la sopa crema con galletas.

SOPA DE AJO (GARLIC SOUP)

Steps:

• Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot.

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.