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Category: Soups

Garlic Soup (Sopa de Ajo)

In Madrid this is made with unsmoked pimenton. In Extremadura it takes on another dimension with smoky Pimenton de la Vera. Read more

Total time: 25 minutes | Serves 4
  • 1/3 cup olive oil
  • 2 ounces diced ham or bacon, optional
  • 6 cloves garlic, coarsely chopped
  • 1 tablespoon pimenton de la Vera
  • 1/4 teaspoon ground cumin
  • 6 cups reduced-sodium chicken broth
  • Salt
  • 4 eggs

Step 1Toast the bread and set it aside.

Step 2Heat the oil in a large soup pot or cazuela over medium heat. Add the ham and garlic and cook until the garlic begins to take on color, about 4 minutes. Stir in the pimenton and cumin; immediately add the broth. Add salt to taste.

Step 3Add the toasted bread and bring the broth to a boil, then reduce the heat and simmer 5 minutes.

Step 4With the soup, bubbling, break each egg into a saucer and slide it onto the top of the soup. Cover the pot with a lid and let the eggs poach until the whites are set but the yolks are still liquid, about 4 minutes. Serve the soup in the same cazuela or ladle into bowls.

Each serving:
578 calories; 813 mg sodium; 246 mg cholesterol; 25 grams fat; 67 grams carbohydrates; 18 grams protein; 2:46 grams fiber.
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