Spanish Garlic Soup Rick Stein Recipes

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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



Chef John's Spanish Garlic Soup (Sopa de Ajo) image

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

6 cups cubed French bread
1 tablespoon extra-virgin olive oil
¼ cup extra virgin olive oil
6 cloves garlic, very thinly sliced, or more to taste
2 ounces ham, diced
1 ½ teaspoons smoked paprika, or to taste
6 cups chicken broth, or more as needed
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
¼ cup chopped fresh flat-leaf parsley
4 large eggs

MEXICAN ROASTED GARLIC SOUP

Based on a recipe by Rick Bayless. We love garlic, so this is a favorite in our household. We usually double the recipe and have the leftovers later in the week. The flavor of the soup is even better after a day or two.

Provided by sharadara

Categories     Mexican

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9



Mexican Roasted Garlic Soup image

Steps:

  • In a small pot, heat olive oil over medium-low and add garlic. When the oil begins lightly simmering (like champagne), lower the heat and cook for 15 minutes. Do not fry the garlic. By the end of cooking it should be soft and still white, not browned and crispy.
  • Pour the oil and garlic through a mesh strainer, over a bowl. Lightly press the garlic with the back of a spoon to remove some of the excess oil.
  • Transfer the garlic into a large saucepan and add the chicken broth. Cover and simmer over medium-low heat for 30 minutes.
  • Set the garlic oil aside - this is good stuff! 3 tbsp of it will be used for the croutons, the rest can be refrigerated and used for dipping french bread, salad dressings, pasta sauces, etc.
  • Preheat the oven to 325 degrees. Cut the bread into 1/4 to 1/2 inch dices. Lay the diced bread on a baking sheet and toast in the oven for 15 minutes. Sprinkle 3 tbsp of the garlic olive oil over the croutons, toss them to spread the oil evenly, and toast for 5 minutes more, until golden brown.
  • When the soup has simmered for 30 minutes, turn the heat to low, and slowly pour in the beaten eggs, while stirring the soup.
  • Divide the queso fresco, avocado, and tomato between 4 bowls. Ladle the soup on top.
  • Let your guests add chipotle strips and croutons to taste.

Nutrition Facts : Calories 500.9, Fat 39.5, SaturatedFat 6.3, Cholesterol 105.8, Sodium 1168.1, Carbohydrate 25, Fiber 4.8, Sugar 3.8, Protein 13.5

1/2 cup olive oil
1 head garlic, peeled, chopped
5 cups chicken broth
4 slices firm bread
1 avocado, 1/2 in. cubes
3 ounces queso fresco, 1/2 in. cubes
1 large tomatoes, 1/2 in. cubes
2 eggs, lightly beaten
4 canned chipotle chiles in adobo, seeded and thinly sliced

SPANISH GARLIC AND VEGETABLE SOUP

This fantastic soup recipe was given to me by a friend who runs a restaurant in the Spanish town where I live. Believe me...you will be hooked after the first spoonful.

Provided by ESCABOY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12



Spanish Garlic and Vegetable Soup image

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.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 23.4 g, Cholesterol 5.9 mg, Fat 4.8 g, Fiber 7.3 g, Protein 4.9 g, SaturatedFat 1.7 g, Sodium 232.3 mg, Sugar 11.5 g

1 tablespoon olive oil
3 large carrots, peeled and diced
1 medium head cabbage, chopped
½ head cauliflower, chopped
2 leeks, sliced
6 cloves garlic, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
4 teaspoons tomato paste
1 quart water
¼ cup milk or light cream
1 tablespoon butter
salt and pepper to taste

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