Castilian Garlic Soup

Sopa de Ajo Castellana
Portions:4
Preparation Time: 40 minutes
Share on Facebook Print Recipe

Equipment

  • Shallow earthenware casserole dish or Dutch oven
  • medium skillet
  • Fork

Ingredients

  • 2 tablespoons olive oil
  • 4 garlic cloves
  • 4 thin slices long-loaf baguette bread
  • 1 tablespoon ground paprika
  • 4 cups beef broth chicken broth, or water
  • ¼ teaspoon ground cumin
  • Few threads of saffron
  • Salt to taste
  • 4 large eggs

Instructions

  • Preheat the oven to 450°F (230°C).
  • Heat the oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
  • Add the garlic and cook, stirring, until golden and softened, about 10 minutes (be careful not to burn them).
  • Transfer the garlic to a small bowl, reserving the oil.
  • In the same skillet over medium heat, add the bread and cook, turning once, until golden on both sides, about 8 minutes.
  • Reduce the heat to low, then stir in the paprika.
  • Add the broth, cumin, and saffron, and simmer for 5 minutes more.
  • Return the garlic to the soup, lightly crushing them with a fork.
  • Season with salt and simmer for about 5 minutes more.
  • Crack each egg into a bowl, then slide it into the soup.
  • Arrange the bread slices on top of the soup.
  • Transfer the dish to the oven and bake for 3 to 4 minutes, or until the eggs are set — do not overcook.
  • If using earthenware, serve hot in the dish, or transfer to individual bowls.

Notes / Tips / Wine Advice:

Wine Advice:

Pair with a robust red wine such as a Tempranillo or a Rioja.

Nutritional Information

Calories: 200 kcal | Carbohydrates: 15 g | Protein: 8 g | Fat: 12 g | Fiber: 2 g | Sugar: 2 g | Salt: 0.8 mg
————————————————————————————————–
Course Soup / Starters
Cuisine Spain