SOPA DE AJO (GARLIC SOUP)
Provided by Food Network
Time 25m
Number Of Ingredients 8
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)
Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 447 calories, Carbohydrate 33.7 g, Cholesterol 201.3 mg, Fat 26.8 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 2072.9 mg, Sugar 3.3 g
SOPA DE AJO (GARLIC SOUP)
The rule in my kitchen is that there is no such thing as too much garlic. This recipe just clinched it! This was the first thing I learned to cook when I moved to Spain. It is the best cheap meal I know.
Provided by Feeding my Family
Categories Spanish
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a soup pot heat the oil over medium high heat.
- Sauté garlic until golden.
- Add the bread cubes, stirring to coat with the garlic and oil. Stir occasionally until the bread cubes are all toasted.
- Add the boiling water. This will make the bread cubes dissolve. If there are some bread cubes that don't, just use a wire whisk to help it along. (If you are using bouillon for extra seasoning, this is the time to add it). Let it simmer for 10-15 minutes.
- In a bowl whisk the eggs together and slowly pour eggs into the soup while stirring the soup. Simmer another 5 minutes to ensure that the eggs are completely cooked.
- Soup is ready to serve. If you can hide it from your family and serve the next day, it is SO much more garlicky!
- Omit chicken cube for Vegetarian.
Nutrition Facts : Calories 240.6, Fat 17.6, SaturatedFat 3.1, Cholesterol 124, Sodium 188.6, Carbohydrate 12.8, Fiber 2, Sugar 1.7, Protein 8
SOPA DE AJO (GARLIC SOUP)
Make and share this Sopa De Ajo (Garlic Soup) recipe from Food.com.
Provided by Jostlori
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in large saucepan.
- Add garlic, bread cubes and paprika and stir until bread cubes are a golden brown. Do not let the garlic burn.
- Add water, then salt and pepper to taste. Bring to a simmer and cook for 30 minutes. Adjust seasoning.
- In a separate pan, fry the eggs in olive oil.
- Serave the soup in rustic "cazuelas" or in deep soup bowls. Add a fried egg on top and serve immediately.
Nutrition Facts : Calories 107.3, Fat 7.4, SaturatedFat 1.1, Sodium 82.8, Carbohydrate 9.2, Fiber 0.8, Sugar 0.8, Protein 1.5
SOPA DE AJO - CASTILIAN GARLIC SOUP
Sopa de ajo is a very old, peasant-style dish and is typical of the Castilla-Leon region , where the winters are cold and soups and stews are eaten daily. Castilla is the "land of bread" and it is bought fresh daily. However, a Spanish cook would never serve it stale, so this recipe is a good way to use any stale bread that is left over from yesterday's meals.
Provided by Annacia
Categories Ham
Time 26m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 272.9, Fat 19.2, SaturatedFat 3.9, Cholesterol 221.3, Sodium 452, Carbohydrate 12.6, Fiber 1.1, Sugar 0.6, Protein 12.2
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