Sopa De Ajo Garlic Soup Recipes

Steps:

• Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
• Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
• Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
• Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
• Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

Steps:

• In a soup pot heat the oil over medium high heat.
• Sauté garlic until golden.
• Add the bread cubes, stirring to coat with the garlic and oil. Stir occasionally until the bread cubes are all toasted.
• Add the boiling water. This will make the bread cubes dissolve. If there are some bread cubes that don't, just use a wire whisk to help it along. (If you are using bouillon for extra seasoning, this is the time to add it). Let it simmer for 10-15 minutes.
• In a bowl whisk the eggs together and slowly pour eggs into the soup while stirring the soup. Simmer another 5 minutes to ensure that the eggs are completely cooked.
• Soup is ready to serve. If you can hide it from your family and serve the next day, it is SO much more garlicky!
• Omit chicken cube for Vegetarian.

Steps:

• Heat olive oil in large saucepan.
• Add garlic, bread cubes and paprika and stir until bread cubes are a golden brown. Do not let the garlic burn.
• Add water, then salt and pepper to taste. Bring to a simmer and cook for 30 minutes. Adjust seasoning.
• In a separate pan, fry the eggs in olive oil.
• Serave the soup in rustic "cazuelas" or in deep soup bowls. Add a fried egg on top and serve immediately.

Steps:

• Heat the oil in a heavy frying pan.
• Add not-too-thinly sliced garlic.
• Before the garlic turns brown, add the cubed ham and the slices of bread.
• Sauté for a few minutes on medium heat.
• Add the sweet paprika, followed by the water and salt.
• Bring to a slow boil.
• Boil for 5-10 minutes.
• To poach the eggs, carefully add eggs to the soup one at a time.
• Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.