This typical Spanish soup is originally made with egg to make strands resembling noodles.
Ingredients:
- 3 tbsp Spanish extra-virgin olive oil
- 12-16 large garlic cloves peeled and sliced depending on your taste
- 2 tbsp white wine (optional)
- ½ tbsp pimentón (Spanish sweet paprika)
- 3 oz rustic white bread, crust removed, torn into normal pieces
- 1 quart vegetable broth
- 1 tbsp chopped flat leaf parsley
Heat the olive oil in a medium saucepan oven a medium heat. Add the garlic and sauté until golden brown for about one minute. If used, add the wine and cook until the alcohol evaporates –about 30 seconds-. Add then the pimentón and sauté for one more minute.
Add the bread and pour in the vegetable broth. Stir together and bring to a boil. Then, reduce the heat to low and simmer for about 5 minutes.
At this point I would prefer to load the soup in the food processor –in batches if necessary- to obtain a thick and even result. The same result could be obtained using a hand blender.
Sprinkle with parsley and serve.
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| Sopa de Ajo (Castilian garlic soup) |
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| Sopa de Ajo (Castilian garlic soup) |
