Andalucian Garlic Soup with Soft-Boiled Egg

Name: Andalucian Garlic Soup with Soft-Boiled Egg (Sopa al aj Illio)
Cuisine: Spanish
Ingredients: a day-old loaf of heavy white bread (Italian, sourdough or even ciabatta); a day-old loaf of heavy white bread (Italian, sourdough or even ciabatta); a day-old loaf of heavy white bread (Italian, sourdough or even ciabatta); a day-old loaf of heavy white bread (Italian, sourdough or even ciabatta); a day-old loaf of heavy white bread (Italian, sourdough or even ciabatta); 2 heads of garlic, separated into cloves, unpeeled; 150 ml/¼ pint olive oil; 2 heads of garlic, separated into cloves, unpeeled; a big pinch of saffron; 2.5 litres/4½ pints good chicken stock; sea salt and freshly ground black pepper; 6 free-range eggs, soft-boiled and shelled; sea salt and freshly ground black pepper

Sopa al aj Illio

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This is one of the many recipes I was taught by Adam Robinson while working at the Brackenbury restaurant in West London. Like much of his food, it is simple and really tasty. Serve with chilled dry sherry.

Ingredients

a day-old loaf of heavy white bread (Italian, sourdough or even ciabatta)
2 heads o

Europe
Spain
Soup

Method

Trim the hard crusts off the loaf and separate the bread into chunks. Put the bread and garlic cloves on a baking tray and douse with the olive oil, then season with sea salt and a grinding of black pepper. Cover with a lid or foil and bake slowly in an oven preheated to 150°C/gas mark 2