This dish has been one of the most humble and rustic soups since it beginnings but it is amazingly delicious and a proof that you don't need a lot of ingredients to make something great. Garlic soup came from the lack of or the inability to get meats or vegetables but people needed to eat something of substance in the morning before going to work in their trades, in the fields or taking care of their animals long hours until lunch. They had in the pantry garlic, dry bread from the previous days, water and maybe some eggs. Today it is the typical soup after the processions during Easter time. For the rest of us it is one heart warming soup.
Ingredients:
10 Garlic Cloves
1 Piece of Dry Bread Per Person
3 Tablespoons Olive Oil
2 Tablespoons Smoked Paprika from "La Vera Region" (Denomination of Origin)
4 Cups Chicken Stock
1 Egg per person (cook in the pot, hard boil or wrinkled)
In an earthenware pot put the olive oil. Add the garlic and the bread and cook until golden brown. Then add the smoked paprika, stirring for a couple of minutes. Do not burn it. Add the chicken stock and let it simmer for about 15 to 20 minutes. To make a wrinkled egg, get a cup and put a plastic wrap loosely on top of the cup. Add a little oil and the egg bringing all the corners of the plastic wrap together and twist. Then tie with a cooking string and add the plastic to boiling water, cooking the egg until the desired doneness. Then add the egg to the soup.
Sometimes I have blend everything, but I like this way.
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| The soup can be served with or without the egg. |
Ingredients:
10 Garlic Cloves
1 Piece of Dry Bread Per Person
3 Tablespoons Olive Oil
2 Tablespoons Smoked Paprika from "La Vera Region" (Denomination of Origin)
4 Cups Chicken Stock
1 Egg per person (cook in the pot, hard boil or wrinkled)
In an earthenware pot put the olive oil. Add the garlic and the bread and cook until golden brown. Then add the smoked paprika, stirring for a couple of minutes. Do not burn it. Add the chicken stock and let it simmer for about 15 to 20 minutes. To make a wrinkled egg, get a cup and put a plastic wrap loosely on top of the cup. Add a little oil and the egg bringing all the corners of the plastic wrap together and twist. Then tie with a cooking string and add the plastic to boiling water, cooking the egg until the desired doneness. Then add the egg to the soup.
Sometimes I have blend everything, but I like this way.
Nuria Yo la hago exactamente igual, ¿por qué será?
ReplyDelete¿Te acuerdas de la tia Josefín haciendola por la noche? ummmmm, ¡Qué rica!
Una receta perfecta para las noches de invierno, superfacil de hacer y con todas las propiedades del ajo beneficiosas para la salud.
Entonces no me gustaba y ahora me fascina!!! Haces el huevo arrugado?
ReplyDeleteNo, yo hago el huevo poche, ¿cómo es el huevo arrugado?
ReplyDeleteManu, es muy fácil en una tacita de café pones encima plástico film, haces un hueco y pones aceite para que no se pegue el huevo y luego el huevo, coges las cuatro esquinas del plástico y lo traes al centro formando una bolsita con el huevo dentro le das vueltas hasta que quede el huevo bien sujeto y deformado, entonces lo pochas en agua a punto de hervir hasta que llegue el huevo al punto de cocción que te guste.
ReplyDelete