Sopa Castellana

Bread and Garlic Soup with Saffron

Preparation info

  • Media Ración

    6

    • Difficulty

      Easy

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

  • About

If you’re seriously into the good life then there are times in your life when you’re going to come home late and need a snack — if you know what I mean. And if you’re seriously into food then you’re also going to have chicken stock in the freezer and the rest of the ingredients needed to make this restorative soup. This is the traditional post tapeo pick-me-up that can be enjoyed any time of the day.

Originally from Castile–La Mancha, it relies on locally grown saffron to give it its golden colour and earthy foundation. The garlic is fried until it imparts a sweet nutty taste and the bread gives the soup its starchy substance. It’s so simple it can be made in about 10 minutes.

Ingredients

Method