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.
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Serves
4
Cooking Time
Prep time 20 mins, cook 30 mins
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60 ml
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(¼ cup) olive oil, plus extra for drizzling
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4
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garlic heads, broken into cloves, unpeeled
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1
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dried chorizo (about 100gm), finely chopped
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1 tsp
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thyme leaves
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1 litre
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(4 cups) chicken stock
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½ tsp
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smoked sweet paprika
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4
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eggs
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4
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thick slices ciabatta or sourdough bread
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1
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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.
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2
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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).
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3
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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.
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This recipe is from the October 2009 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn
PHOTOGRAPHY Jason Loucas
STYLING Geraldine Munoz and Rodney Dunn