Garlic soup recipe (sopa de ajo)
- Cuisine: Spanish
- Serves 6
“My family would travel by car from Zaragoza to Madrid for Christmas. On the way, we would stop in Medinaceli to eat a bowl of this garlic soup. Temperatures drop at that time of year, so a hot bowl of soup was welcome,” says Pablo. You will need 6 x 10cm deep ramekins.
Ingredients80ml (⅓ cup) lard or olive oil
5 garlic cloves, thinly sliced
3 tsp sweet paprika
2 thick slices jamón* or prosciutto, finely chopped
3 tomatoes, peeled, seeded, finely chopped
6 slices Vienna or stale white bread, crusts removed, chopped
1.5L hot chicken stock
PreparationHeat 2 tbsp lard in a large saucepan over medium heat. Add garlic and paprika, and cook, stirring, for 3 minutes or until golden.
Add remaining 2 tbsp lard and jamón, and cook, stirring, for 3 minutes or until jamón is softened. Add tomatoes and cook for a further 3 minutes or until softened. Add bread and stir until well combined. Stir in 250ml stock and cook, stirring, for 1 minute or until almost absorbed. Repeat with another 250ml stock, then add remaining 1L stock and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until soup has reduced by one-third and thickened.
Meanwhile, preheat oven to 160°C. Season soup with salt and pepper, and spoon into 6 x 10cm deep ramekins. Break an egg in the centre of each and place in the oven. Cook for 10 minutes or until egg white has set and yolk is cooked as desired. Stand for 5 minutes before serving.
*Jamón, available from delis, is a type of Spanish cured ham.
DRINK 1999 R. López de Heredia ‘Viña Gravonia’ Viura
As seen in Feast magazine, Issue 10, pg90.
Photography by John Reyment.
Displaying 10 of 222 Spanish Restaurants.
|1.||Raquel's Spanish Kitchen||Darlinghurst|
|5.||Rhino Bar||South Townsville|
|7.||Cafe Barcelona||St Kilda|
|8.||De Los Santos||Fitzroy|
|9.||Robert Burns Hotel||Collingwood|
Featured Food & Recipes
… and keep rust at bay
Like all cast-iron cookware, potjie are prone to rust. When you’ve finished cooking in your potjie, rinse it with boiling water and little or no detergent, then dry and wipe the inside lightly with olive or vegetable oil.
Mild, long green chillies named after the area near Los Angeles where they were once grown. Available canned (whole or chopped), or fresh.