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Sopa de ajo (Garlic soup)


This soup, a simple classic based on a recipe from Moro: The Cookbook, is what Spanish food is all about - earthy, hearty and delicious.

You'll need

60 ml (¼ cup) olive oil, plus extra for drizzling 4 garlic heads, broken into cloves, unpeeled 1 dried chorizo (about 100gm), finely chopped 1 tsp thyme leaves 1 litre (4 cups) chicken stock ½ tsp smoked sweet paprika 4 eggs 4 thick slices ciabatta or sourdough bread

Method

  • 01
  • Heat oil in a saucepan over low heat, add garlic and stir occasionally until skins are golden (15-20 minutes). Cool, squeeze garlic cloves from skins (discard skins) and set aside.
  • 02
  • Meanwhile, add chorizo to pan, sauté over medium heat until crisp (2-3 minutes). Add thyme and cook until fragrant (1 minute), then add stock, paprika and reserved garlic. Bring to a simmer, then season to taste. Just before serving, crack eggs into soup and poach until just set (3-4 minutes).
  • 03
  • Meanwhile, preheat a char-grill pan over high heat. Brush bread with oil, char-grill until crisp (1-2 minutes each side). Ladle soup into bowls and serve hot with char-grilled bread.

At A Glance

  • Serves 4 people
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

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At A Glance

  • Serves 4 people

Featured in

Oct 2009

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