Sopa De Ajo Mexicana Mexican Garlic Soup Food

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.

SOPA DE AJO (SPANISH GARLIC SOUP)

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.

SOPA DE AJO - CASTILIAN GARLIC SOUP

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.

SOPA DE AJO MEXICANA (MEXICAN GARLIC SOUP)

Steps:

• Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until golden brown, about 4 minutes. Remove garlic with a slotted spoon and transfer to a large saucepan.
• Fry bread slices in the oil until golden on both sides. Remove and set aside. Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften.
• Pour chicken stock, tomatoes and chiles into the large saucepan with the browned garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Season to taste with salt.
• To serve, place 2 or 3 toasted baguette slices in each bowl, then ladle the soup over them.

CASTILIAN GARLIC SOUP (SOPA DE AJO)

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.

CASTILIAN GARLIC SOUP - SOPA DE AJO

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.