Thursday, January 6, 2011
Don't be afraid of Garlic Soup. This is a traditional Castilian soup, the Spanish version of matzoh ball or Grandma's chicken soup. Despite garlic being a main ingredient, it is really mellow and comforting. The flavor of the paprika shines through so use a good Spanish paprika. Plus, if what they say is true about garlic being a good fighter of colds and viruses, you're in business. Not to mention warding off the neighborhood vampires.
Sopa de Ajo or Garlic Soup
Makes 6 cups
3 T olive oil
6 garlic cloves, thinly sliced
2 T white wine
1/2 T sweet paprika (Spanish paprika, por favor-pimenton de la vera )
2 cups rustic bread torn into small pieces (toasted or not?)
4 cups chicken stock
2 eggs, beaten
1. Heat the olive oil over medium-low heat in a large saucepan. Add the garlic and gently saute until light golden brown, about a minute. You don't want to burn the garlic so watch it carefully.
2. Add the wine and cook another 45 seconds. Then add your paprika and cook for a minute more.
3. Add the chicken stock and bread and bring to a boil. Once boiling, turn down to a simmer. Simmer for 8-10 minutes.
4. Add the eggs and gently fold them in to the soup. They will form longs strands (like in an egg drop soup). Simmer gently for 2 more minutes. Add salt and pepper to taste.
Posted by Meredith