This soup was definitely not on any old Soho menus, as twenty-five years ago British people wouldn’t even consider a garlic soup as edible. I know, because having eaten this soup on many occasions in Spain, it seemed a natural for my menus then. Not one portion sold, which was a pity because Soho was the only place where you could get new season’s garlic in the early summer.
When the garlic and bread are ready, pour over enough stock to just cover the solids. Drizzle with some more oil, cover with foil, and return to the oven for 10 minutes. Turn the
Preheat the oven to its maximum. In a pan gently reheat the soup to tasting temperature (ie not boiling or lukewarm). Check the seasoning and ladle into six individual ovenproof bowls. Crack an egg in the centre of each bowl. Drizzle with more oil and bake for 5 minutes. Serve, warning your guests about the soup being extremely hot.
© 1999 Alastair Little. All rights reserved.