• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Castilian Garlic Soup

    This traditional garlic soup from Castile may very well be what sustained Don Quixote in his windmill attacks. It is a simple soup and a type of gazpacho, in the sense that bread is used as a thickener. Spanish smoked paprika, or pimentón de la Vera—which comes in sweet, bittersweet or hot varieties, depending on your preference—is produced in a neighboring region and provides the distinguishing flavor to the soup.


    Ingredients
    1
    piece baguette, approximately 4 inches
    1/4
    cup
    extra virgin olive oil, divided
    2
    teaspoons
    Spanish smoked paprika
    4
    ounces
    dry-cured Spanish chorizo sausage, chopped
    8
    cloves garlic, minced
    4
    cups
    chicken stock
    *
    salt and freshly ground black pepper
    4
    eggs
    1/4
    cup
    chopped fresh parsley
    Directions
    Preheat broiler. Cut baguette into 1-inch thick slices and cut each slice cut into quarters. In a bowl, toss bread with 1 tbsp of the oil. Transfer to baking sheet and broil under preheated broiler, watching closely and turning several times, until evenly browned. Remove from oven. Sprinkle with paprika and set aside.
    In a large saucepan, heat remaining oil over low heat. Add chorizo and cook, stirring, for 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. (Do not brown.) Stir in stock and reserved bread. Reduce heat and simmer until bread is very swollen, about 6 minutes. Season to taste with salt and black pepper.
    One at a time, break eggs into a ladle or a cup and slide gently into the soup. Cover and simmer until the whites are firm but the yolks are still soft, about 3 minutes.
    Carefully ladle into warm serving bowls, including an egg in each serving. Sprinkle with parsley. Serve immediately.

    The base number of servings for this recipe is 4
    OK

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