Name: Castilian Garlic Soup
Yield: Serves 4
Cuisine: Spanish
Ingredients: salt and black pepper; poached eggs, to serve (optional); ½ loaf of good-quality white bread such as sourdough, cut into 1cm-thick slices; 1 litre chicken stock; 120 ml extra virgin olive oil; 2 garlic bulbs, peeled and cut in half crossways

This satisfying, really simple garlic soup – sopa de ajo castellana in its native Spanish – is often served with a poached egg in it.

Ingredients

½ loaf of good-quality white bread such as sourdough, cut into 1cm-thick slices
2 garlic bulbs, peeled and cut in half crossways
120

Europe
Spain
Mediterranean
Soup

Method

Heat the oven to 170°C/Gas 3.

In a roasting tray, lay out the slices of bread and the halved garlic bulbs and douse in olive oil. Roast for about 45 minutes

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Ingredients

Method

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