Castilian Garlic Soup
Sopa de Ajo Castellana
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 g
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