Recipes from around the world

Sopa de Ajo

Ingredients

• 6 tbs. olive oil
• 5 tsp. finely chopped garlic
• 5 oz. coarsely crumbled French or Italian bread, trimmed of all crusts
• 1 tsp. paprika
• 2 ½ pints. Water
• ¼ tsp. cayenne pepper
• 1 tsp. salt
• 2 eggs, lightly beaten
• 1 tbs. finely chopped parsley (optional)

Method

1. Warm the olive oil over a low heat in a heavy, medium-sized saucepan. Add the garlic and cook for 2-3 minutes, until the garlic is soft but not brown, stirring frequently.
2. Stir in the crumbled bread, raise the heat to moderate and cook until the bread is golden. Be careful not to let it burn.
3. Stir in the paprika, then add the water, cayenne pepper and salt and bring to the boil. Reduce the heat to low and simmer uncovered for 30 minutes.
4. Beat the soup until the bread is thoroughly disintegrated, using a wooden spoon. Then slowly pour in the beaten eggs, stirring constantly.
5. Simmer a moment or two (do not let the soup boil or it will curdle) and taste. The soup should be highly seasoned; add more salt and cayenne pepper if it seems to be too bland.
6. Pour the soup into a heated tureen or individual soup plates and serve at once, garnished, if you like, with finely chopped parsely.
                                                                                                (Serves 6 – 8 )

Comment on this recipe

Name (required)

Mail (will not be published) (required)

Website

What color is an orange?