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)
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.
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
CUBAN GARLIC SOUP (SOPA DE AJO)
This is like the Cuban version of Chicken Noodle Soup - you eat it when you have a cold. Just like chicken noodle soup, it really does help from the steam and the warmth of the soup soothing your nasal passages and the nutrients in the soup. The egg in the soup adds protein, another important nutrient, in addition to adding the lovely, delicate shreds of cooked egg white so reminiscent of egg drop soup. Also just like chicken soup, it's wonderful even if you're NOT sick!
Provided by Morgorond
Categories Clear Soup
Time 1h10m
Yield 6 Cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In an 8-quart stockpot, heat the oil over medium heat. Add the bread and saute until the cubes just begin to brown, 3 to 5 minutes. Stir in the garlic and cook, stirring constantly, until the garlic is fragrant, 1 minute.
- Using a wooden spoon, mash the garlic and bread together. Add tomatoes, paprika, bay leaf, chicken broth and sherry. Bring to a boil, reduce heat to low and simmer for 1 hour. Season to taste with salt and pepper.
- In a small bowl, add about 3 Tablespoons of the hot soup to the egg yolks, beating constantly to temper them. Add yolk mixture to the soup, whisking constantly and quickly until smooth. Add unbeaten egg whites to soup in stockpot in a steady stream while whisking quickly until all are mixed. Return soup to heat to warm.
- Remove and discard bay leaf, garnish with parsley if desired and serve.
Nutrition Facts : Calories 616.9, Fat 22.4, SaturatedFat 4.8, Cholesterol 317.2, Sodium 1469.2, Carbohydrate 65, Fiber 5.8, Sugar 7.9, Protein 25.3
SOPA DE AJO (GARLIC SOUP)
A traditional Spanish soup that comes from the City of Guanajuato, where it was served in the 17th century to the owner of the largest silver mine.
Provided by Karen From Colorado
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium heat; add garlic and saute, stirring constantly until golden brown, about 8 minutes; transfer to a blender reserving oil.
- Puree the garlic with the water and set aside.
- Brown the bread crumbs in the reserved oil.
- Add the chicken stock and the pureed garlic; simmer covered for 15 minutes.
- Beat the eggs lightly in a small bowl.
- Bring the broth to a rolling boil and pour in the beaten eggs in a stream, stirring constantly with a fork.
- Cook for 3 more minutes and serve.
Nutrition Facts : Calories 225.6, Fat 9.9, SaturatedFat 2.1, Cholesterol 77.7, Sodium 468, Carbohydrate 23, Fiber 0.9, Sugar 4.9, Protein 10.9
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