James Peterson

Spanish-Style Garlic Soup

Sopa de Ajo

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Splendid Soups
Splendid Soups

By James Peterson

Published 2000

  • About

Even though this soup doesn’t contain as much garlic as some recipes, it’s particularly pungent because the garlic is cooked before liquid is added. I adore this soup, and so will you if you don’t mind the fragrance of garlic lingering in the atmosphere. The soup is also delicious without the eggs.

Ingredients

  • 1 head of garlic, broken into cloves
  • 5 tablespoons olive oil
  • 4

Method

Lightly brown the unpeeled garlic in 5 tablespoons of olive oil over medium heat for about 10 minutes. Remove the garlic from the pot with a slotted spoon and brown the country bread slices on each side in the garlic-scented oil. Take the bread out and set aside. Sprinkle the bottom of the hot pot with the paprika and cumin.

Return the garlic to the pot along with the broth. Cover the p