Spanish Garlic Soup Recipes
Spanish Garlic Soup Recipes - Garlic Soup is a popular dish here there are several versions some suitable for winter such as these or the chilled Andalusian white garlic soup perfect for the hot summer months.
Most hot garlic soups contain egg which is not to every ones liking so below you will find two recipes one with and one without eggs.
Garlic, did you know? Some studies have shown that one of the health benefits of eating fresh garlic is to help people improving their immunity system and eating fresh garlic regularly could help you reducing the high blood pressure level and promote healthier cardiovascular system.
Spanish Garlic Soup NO eggs
Prep: 15 mins
Cook: 20 mins
Servings: 4
Ingredients
6 cups (2.5 pints) chicken stock
2 carrots, cut into matchsticks
1 red bell pepper, thinly sliced
Salt and Pepper to taste
Method
Heat oil in a large saucepan over medium heat. Stir in garlic and cook until lightly browned, about 5 minutes.
Pour in 1 cup of chicken stock, cover, and allow to simmer until the garlic is soft, about 10 minutes.
Mash the garlic with a fork into a coarse paste.
Pour in remaining chicken stock, increase heat to medium-high, and bring to a boil. Stir in carrots and cook for 1 minute, then add red pepper and continue cooking until vegetables are tender. Season to taste with salt and pepper before serving.
Spanish Garlic Soup Recipes
Castilian Garlic Soup (Sopa de Ajo) with EGGS
This bold garlic soup will be a new winter favourite.
Ingredients
3 - 4 tbsp olive oil
3 cloves garlic (sliced)
3 1/2 ounces ham (Spanish cured or other cured ham, cut into 1/4-inch cubes)
2 to 3 slices bread (day-old French-style bread cubed)
1 tablespoon paprika (sweet)
1/4 pint water
6 large eggs
Salt to taste
1/2 cup parsley
Method
In a heavy frying pan, heat the oil and add the garlic. Remember not to slice it too thin because it can burn quickly. Keep the cooking temperature at medium heat because olive oil can also burn and leave your dish with a bitter aftertaste.
Before the garlic turns brown, add the cubed ham and the slices of bread sautéing them for a few minutes on medium heat.
Add the sweet paprika, followed by the water and salt. Bring to a slow boil. Simmer for 10 to 15 minutes.
Poach the eggs, carefully breaking them into the soup one at a time. Cover without stirring and let the eggs cook in the soup, for approximately 3 to 5 minutes.
Once the eggs have the consistency you desire, scoop out the poached eggs one at a time, into soup bowls and then slowly ladle the soup into each bowl. To serve, top each bowl with fresh parsley.
