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(3 votes, average: 4.00 out of 5)
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Garlic is an iconic, healthful essential in the Mediterranean diet, and sopa de ajo, or Spanish Garlic Soup, is pungent, warming, and simple. If you happened to have had a Spanish grandmother, this is what she would serve you when you are sick.
Preparation
1. In a medium-sized pot, heat the olive oil over medium-high heat. Add the cubed bread and cook for 5 minutes, stirring often, until the bread is lightly browned. Add the garlic, pimentón, and a pinch of salt. Stir well, and cook for 3 minutes.
2. Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes, or longer for a sweeter less pungent garlic flavor.
3. Ladle soup into bowls and serve topped with a freshly poached egg.
Adapted from Mario Batali’s Spain: A Culinary Road Trip (Ecco, 2008)
Ingredients:
- 2 tablespoons olive oil
- ¼ pound any stale bread, crusts removed, cut into 1/2 inch cubes
- 4 garlic cloves, minced
- ½ teaspoon hot pimentón (Spanish smoked paprika)
- Salt, to taste
- 4 cups chicken or vegetable stock
- 1 recipe Poached Eggs
Nutritional Information
Calories
241 cals
Fat
12 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
7 g
Carbohydrates
24 g
Sugar
6 g
Fiber
1 g
Protein
10 g
Sodium
671 mg
*per serving
Ann's Tips and Tricks
If you are going through chemo, be sure to poach the egg long enough for the yolk to set. It will still taste delicious.
