Difference between revisions of "Sopa de Ajo I"
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# In a wide, shallow soup pot, heat [[oil]] and lightly sauté [[garlic]] (just until golden, not burned). | # In a wide, shallow soup pot, heat [[oil]] and lightly sauté [[garlic]] (just until golden, not burned). | ||
# Add bread, that has been previously sliced very thinly, and fry until golden brown. | # Add bread, that has been previously sliced very thinly, and fry until golden brown. | ||
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| − | [[Category:Spanish | + | [[Category:Spanish cuisine]] |
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[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
| − | [[Category:French | + | [[Category:French cuisine]] |
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[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Latest revision as of 08:25, 14 July 2012
Description
File:1069155898.jpg
Sopa de Ajo
Spanish garlic soup
Ingredients
- 1 crusty baguette (day old)
- ¼ cup olive oil
- 6 – 8 cloves garlic
- ¾ teaspoon paprika
- 6 cups water
- 2 eggs, lightly beaten
- salt
Procedures
- In a wide, shallow soup pot, heat oil and lightly sauté garlic (just until golden, not burned).
- Add bread, that has been previously sliced very thinly, and fry until golden brown.
- Remove from heat and add paprika.
- Stir well.
- Add water and stir.
- salt to taste.
- Heat soup over medium low heat for about a half an hour.
- When the soup is just about done, add the eggs.
- Serve hot.
