Note: There should be leftover slices that you can serve on the side with the soup. Tear enough of the baguette slices into pieces to fill 2 cups. Add 2 tablespoons of olive oil to the pot. How To Make Spanish Garlic Soup with Eggsįirst, set a large 6-8 quart saucepot over medium heat. Vegetable broth – or veggie bouillon and water.Olive oil – or other preferred neutral flavored high heat oil.It’s ready to enjoy in only 30 minutes and perfect to pair with all types of other dishes, from casual to refined! Ingredients You Need This is a great vegetarian winter soup that is fabulous for tapas night, or as a first-course served before dinner. So therefore, you end up with a thick egg drop soup consistency yet the definitive, delicious Spanish flavor of paprika and garlic. The eggs can be poached, but are often (like in our recipe) beaten and swirled into the soup, similar egg drop soup. It has a terrific pungent and vibrant broth, and the addition of egg helps the soup feel hearty yet not too filling. The first time we tried this dish we absolutely fell in love. The main flavor profile is garlic and smoked paprika… However, the broth is thickened with day-old (or toasted bread) and EGGS! Spanish Garlic Soup (Sopa de Ajo) This Sopa de Ajo recipe makes a classic Spanish Garlic Soup with a slightly weird and wonderful taste and consistency. And it doesn’t take much! Often the more simple and rustic recipes create the most delicious and satisfying soups. We love soups that use just the right combo of pantry staples with fresh goodies. There is something so magically comforting about large bowls filled with a warm broth and your favorite ingredients all nestled together. It’s ready to serve in 30 minutes as a hearty side or starter!Īh, the humble soup. Sopa De Ajo Recipe – This traditional Spanish garlic soup is delightfully smoky, savory, and has a creamy broth thickened with toasted bread and eggs.
0 Comments
Leave a Reply. |