Spanish Garlic Bread Soup Food

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.

SAVORY SPANISH GARLIC BREAD SOUP {SOPA DE AJO}

Steps:

• Coat your bread cubes with a bit of olive oil, then lay on a baking sheet in a single layer before baking for 7-10 minutes or until they begin getting brown and dried out;
• While the bread is toasting, you will heat olive oil at medium heat in a large pan, and saute the garlic until it just begins to get fragrant;
• Add in the ham and paprika, and continue cooking until the ham is turning brown and all flavors are combined well;
• Now, you will add the toasted bread cubes into the pan with the other ingredients, and pour the chicken stock over the bread;
• Bring the mixture to a boil, season with salt and pepper, and then reduce the heat;
• Crack 4 eggs on top of the soup and cover with a lid;
• Continue cooking until the egg whites are set, then serve immediately.

SPANISH GARLIC SOUP

Steps:

• Heat oil (medium heat) in large saucepan.
• Saute garlic, 4 minutes or until brown.
• Add water and broth, bring to boil, reduce heat.
• Simmer for 25 minutes or until garlic is tender.
• Add bread, paprika, salt.
• Stir to break up bread pieces (I cut them up).
• Add eggs, gradually, while stirring, to form long threads.
• Makes 8 cups.

SPANISH GARLIC AND VEGETABLE SOUP

Steps:

• Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
• Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.

CASTILIAN GARLIC SOUP - SPANISH

Steps:

• Heat the water in a flameproof casserole. Chop or pound the garlic to a paste, using a mortar and pestle, a garlic press, or the blade of a knife. Add the garlic to the water and leave it to cook through for 5-10 minutes.
• Meanwhile, slice the bread very thinly (leave the crust on) and fry it in the olive oil, sprinkling a little pimentón and salt in the oil. Add the bread and oil to the water and simmer gently for another 10-15 minutes. You can leave the soup for several hours or overnight at this stage.
• Just before serving, poach the eggs in the soup: break each egg, in turn, into a ladle and lower into the soup. Remove from the heat as soon as the white is set and serve into deep bowls. The idea is to stir the soup around so the egg breaks and continues cooking in threads.