Garlic Soup (Sopa de Ajo)

This recipe is not mine, but it’s one I would really like to try.    It’s considered to be a peasant soup and one that is desirable to have after an evening of overindulgence of the liquid variety.

4 cups (1qt./1L.) water

¼ cup (2 fl. oz./60 mL.) olive oil

4 cloves of garlic, peeled

10 oz. (315 g.) dense-textured French bread, thinly sliced

1 t. paprika

Salt

4 eggs (optional)

Put the water on to boil.

Heat the oil and fry the garlic in a skillet or heatproof casserole.  Add the slices of bread and brown.  Stir in the paprika, then pour in the boiling water.  Add the salt and cook for 15 minutes and serve.

If desired, break an egg for each person into the soup in the final few minutes of the cooking time.  Wait until the white sets before serving.

From: The Heritage of Spanish Cooking by Alice Ries and Lourdes March;  ISBN-10: 0679416285; ISBN-13: 978-0679416289

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