Name: Garlic Soup (Sopa de ajo)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 100 g cooking chorizo, cut into little pieces; 4–5 large garlic bulbs, broken into cloves with skin kept on; 4 tablespoons olive oil; 1 teaspoon fresh thyme leaves; 4 eggs, organic or free-range; 8 slices ciabatta or 4 slices Moro Sourdough, toasted and torn into rough pieces; ½ teaspoon sweet smoked Spanish paprika; 1 litre good Chicken Stock; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Velásquez’s painting, ‘Old Lady Cooking Eggs’, which hangs in the National Gallery of Scotland, is readily conjured up when we make this soup. Despite regional variations, the main ingredients always remain the same: garlic, eggs, bread and paprika. But do not be misled by what you might consider simple and perhaps unexciting elements, for this noble and sustaining soup is a classic throughout Spain, especially in Castilla-La Mancha. We tasted this version in a famous restaurant called Mesó