Garlic Soup

Skor do is Greek for “garlic.” Unlike the Spanish and Portuguese garlic soups, which add only eggs for thickening, this Greek version, adapted from a recipe by Nicholas Stavroulakis, adds yogurt and feta cheese, along with the eggs, to thicken and enrich the basic soup. Skordozoumi may be related to the famous sopa maimonides, which is described as a specialty of the Andalusian Jews in Pepita Aris’s A Flavor of Andalusia. The latter lacks the Mid