SOPA DE AJO BLANCO CHILLED GARLIC SOUP.
The first time I mentioned this soup to my mother she recoiled over the thought of garlic soup being served cold. When I had her imagine a Vichyssoise with garlic her curiosity was peaked. This soup is very traditional in this area of Spain. It is easy to make and in one word: wonderful!
Provided by Chef from Casa Ceba
Categories Spanish
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- If you do not have blanched almonds, you can prepare them by hand. Boil a small pot of water. Add.
- almonds and boil for 2 minutes. Drain and dry on paper towels. The skins will slip off easily.
- Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in one.
- to two cups cold water to soak.
- While bread is soaking, place garlic and almonds into a food processor or blender (we recommend.
- a VitaMix to achieve the desired end product). Blend or pulse until smooth. Remove bread.
- from water and squeeze out excess water. Tear bread into quarters and add bread and 1 tsp salt to.
- processor or blender. Blend or pulse on high. While blending, slowly drizzle olive oil, then vinegar,.
- and finally the water into blender or processor. Taste. Adjust salt, vinegar and oil to taste.
- Pour into a container or bowl. Seal and chill at least two to three hours or overnight. Serve inches.
- chilled bowls or glass mugs, with a splash of vivid green virgin olive oil.
- NOTE - Traditionally, this dish is served with a few green grapes as a garnish; we like the contrasting color, however we prefer to.
- substitute olive oil drops.
Nutrition Facts : Calories 494.9, Fat 33.3, SaturatedFat 3.8, Sodium 497, Carbohydrate 39.7, Fiber 5.5, Sugar 1.6, Protein 12.4
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
SPANISH SOPA DE AJO GARLIC SOUP RECIPE
Traditionally a peasant dish, sopa de ajo originated in the Castilla-Leon region of Spain to help combat the cold winter. This soup is an excellent example of how a few simple ingredients can make the most satisfying meal.
Provided by willfoodlover
Categories Spanish
Time 41m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20?C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Nutrition Facts : Calories 440.2, Fat 28.3, SaturatedFat 6.4, Cholesterol 372, Sodium 2522, Carbohydrate 15.2, Fiber 3.6, Sugar 7.9, Protein 30.8
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
SOPA DE AJO (SPANISH GARLIC SOUP)
Make and share this Sopa de Ajo (Spanish Garlic Soup) recipe from Food.com.
Provided by canarygirl
Categories Spanish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a wide, shallow soup pot, heat oil and lightly sauteé garlic (just until golden, not burned).
- Add bread, that has been previously sliced very thinly, and fry until golden brown.
- Remove from heat and add paprika.
- Stir well.
- Add water and stir.
- Salt to taste.
- Heat soup over medium low heat for about a half an hour.
- When the soup is just about done, add the eggs.
- Serve hot.
Nutrition Facts : Calories 316.4, Fat 13, SaturatedFat 2.2, Cholesterol 70.5, Sodium 489.3, Carbohydrate 40.5, Fiber 2.4, Sugar 0.4, Protein 9
CASTILIAN GARLIC SOUP - SOPA DE AJO
Make and share this Castilian Garlic Soup - Sopa De Ajo recipe from Food.com.
Provided by Rinshinomori
Categories Spanish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium saucepan over medium heat.
- Add the garlic and saute until golden brown, about 1 minute. Add the wine and cook until the alcohol evaporates, about 30 seconds. Add the Spanish sweet paprika and saute for 1 minute.
- Add the bread and pour in the chicken stock. Stir together and bring to a boil, then reduce the heat to low and simmer for 8 minutes.
- Add the eggs and stir with a spatula to fold them into the soup. The eggs will form long strands, almost like noodles. Simmer for 2 minutes and add salt to taste. Sprinkle parsley and serve.
Nutrition Facts : Calories 283.5, Fat 16.2, SaturatedFat 3.1, Cholesterol 100.2, Sodium 489.6, Carbohydrate 21.6, Fiber 0.9, Sugar 5, Protein 11.2
CASTILIAN GARLIC SOUP (SOPA DE AJO)
Garlic soup was a staple during hard times in Spain. Since then it has become a favorite dish in the finest restaurants. I love garlic so the more the better! You can actually let this soup simmer for hours if you want to.
Provided by lazy gourmet
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy soup kettle or a 2-quart saucepan , gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10 to 15 minutes. Do not let the cloves get brown. Remove them with a slotted spoon and set aside.
- Stir the red chili pepper into the hot oil in the pan, then add the stock and sherry. Bring to a simmer while you stir in the cumin and saffron.
- Use a fork to crush the tender garlic cloves to a paste into the soup. Taste and add salt if necessary. Cover the soup and leave to simmer very gently for about 15 minutes.
- While the soup cooks, toast the bread slices. Cut the garlic clove in half and rub over the toasted slices.
- If you wish, add the eggs by breaking each egg in turn into a ladle and lowering it into the soup. Stir ladle to break up the eggs. Serve immediately with a sprinkle of cheese and a slice of the bread.
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- Preheat oven to 450°F. Place baguette on a baking sheet, and toast in preheated oven until very browned and almost burnt, 20 to 25 minutes. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.
- Heat 7 tablespoons oil in a large pot over medium-high. Add bread pieces, and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread, and set aside. Wipe pot clean.
- Add garlic and remaining 1 tablespoon oil to pot. Cook over medium-high, stirring constantly, until garlic is golden brown, 30 seconds to 1 minute. Stir in paprika. Add broth and salt; bring to a boil.
- Add bread to pot. Reduce heat to medium-low, and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 25 minutes. Taste and add more salt, if needed.
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