Sopa de Ajo (4)

A favourite Spanish soup from ” Cook “, the first recipe book by Thomasina Miers which I bought in 2007 and which i think is now out of print. If your guests are squeamish about runny eggs poach the eggs in the soup or separately before serving , but the Spanish would never do this!

Sopa de Ajo (4)
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Sopa de Ajo (4)
Print Recipe
  1. In a small pan cover the garlic with the extra virgin olive oil and bring to a simmer. Simmer on the lowest heat possible for 25 minutes until the garlic is soft. Remove from the heat and take out the garlic using a slotted spoon.
  2. Push the garlic through a sieve and reserve. You can keep the oil for several weeks in the fridge to use in risottos, stews, fried eggs etc.
  3. In a large saucepan ,sweat the shallot in 1 tbsp of the garlic infused olive oil for 5 minutes. Add the garlic puree, cloves, smoked paprika, thyme, bay leaves and tomato and sweat for a further 5 minutes. Pour in the stock and gently simmer the broth for 30 minutes. Add a splash of sherry vinegar if you like.
  4. Just before serving toast the sourdough until it is slightly charred. Tear into bite sized chunks and put into the bottom of warmed soup bowls.
  5. Check the broth for seasoning then while still simmering pour it over the toast in the bowls. Carefully break an egg into each bowl of broth. Serve immediately with a slick of extra virgin olive oil, and grated cheese in a bowl to pass around the table.
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