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Garlic and Egg Soup (Sopa de Ajo con Huevos)

Author
JWU College of Culinary Arts

Yield
10 servings

Recipe ID
C01145

This soup is a Spanish classic, found throughout the country, with almost as many versions as there are regions. The simplest is fried bread, garlic and water.

Ingredients
US standard
Olive oil
5 ounces
Italian bread, crust removed, cut into 1-inch cubes
1 loaf
Garlic, peeled, finely chopped
3 heads
Paprika
1/3 teaspoon
Chicken stock, brought to a boil
3 quarts
Tomatoes concassé
10 ounces
Salt
To taste
White pepper
To taste
Eggs
5 each
Preparation
  1. Heat olive oil in marmite.
  2. Add bread and garlic and sauté in the oil.
  3. When bread is browned, sprinkle paprika.
  4. Pour chicken stock and tomato concassé over bread. Bring to a boil and let simmer until bread almost falls apart. Season.
  5. Beat eggs in a bowl, temper, and then add to soup and simmer one more minute or serve with poached egg.