Garlic-Tomato Soup

Name: Garlic-Tomato Soup (Sopa de Ajo al Tomate)
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Cuban
Ingredients: 2 tablespoons extra virgin olive oil; 1 bay leaf; 6 cups chicken or vegetable stock, preferably homemade, or water; 6 garlic cloves, peeled; 8 ripe plum tomatoes, peeled and chopped (canned are fine); Four 1-inch-thick slices French bread or Italian bread, at least a day old; Four 1-inch-thick slices French bread or Italian bread, at least a day old; 6 cups chicken or vegetable stock, preferably homemade, or water; 6 cups chicken or vegetable stock, preferably homemade, or water; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley leaves; 4 eggs; Salt and black pepper to taste

Sopa de Ajo al Tomate

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A staple of homes in Cuba and much of the rest of the Caribbean, where tomatoes are available year-round, this soup clearly derives from the classic Mediterranean “boiled water”, a soup based on garlic, bread, and whatever else can be found. Despite its humble origins, this is a wonderful dish for entertaining (be sure to warn your guests that the bowls are hot!).

Ingredients

Americas
Cuba
Caribbean
Soup

Ingredients

Method