Spanish Garlic Soup - {Anna's Soup} Recipe - Cooking Index
Spanish Garlic Soup - {Anna's Soup} Recipe - Cooking Index
Recipe contributed by Anna Trombley in Olympia, Washington. By contrast to the lean fare of Santayana's family (see Spanish Garlic Soup - {Santayana's Soup}), hers is a thing of beauty, with toasted chunks of garlicky bread lightened in a paprika-red broth and set off by a poached egg that adds richness and textural contrast. Anna -- who plays and dances with a Samba percussion group and who generally approaches life with artistic zest -- says, it ain't pretty, but it hits the spot and warms the heart, especially on cold, dark, windy Pacific Northwest nights."
Courses: Soup| 8 cups | 1896ml | Chicken stock |
| 3 cups | 711ml | Good bread - see * Note |
| 1/2 cup | 118ml | Olive oil |
| 1 | Garlic head - peeled, minced | |
| Salt - to taste | ||
| 1 teaspoon | 5ml | Paprika |
| 4 | Eggs |
* Note: A hearty 7-grain is good, also French or sourdough, roughly diced and food processed into uneven pieces no bigger than 1/2-inch square.
Heat the stock in a large saucepan and keep ready. In a frying pan, heat the olive oil, then toss in the bread crumbs and stir until browned. Stir in the paprika and garlic, and saute a little longer, until the garlic aroma is released. Scrape into the simmering stock, washing out the pan with stock to get every bit of flavor. Simmer for 20 minutes.
When ready to serve, salt to taste, bring to a medium simmer, and break the eggs into the soup at the point you can see bubbles break the surface. Let poach until done, then ladle into soup bowls and serve extra bread on the side. I used flattish black pottery bowls and thought it one of the most appetizing soups I'd ever seen. Anna says, "good reheated, with more eggs thrown in."
Serve hot to 4 people as a main course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.