Garlic Soup with Eggs (Sopa De Ajo Con Huevos) recipe
information
This is a Spanish classic, found throughout the country and with almost as many versions as there are regions. At its simplest, it is bread and garlic fried in oil with water added. This version adds tomatoes and beaten eggs, and is one of the most popular variations on the theme.
ingredients
50 ml (2 fl oz) 1/4 cup Olive oil
4 Garlic cloves, chopped
4 slices French or Italian bread, crusts removed and cubed or chopped
1 tsp Paprika
Salt and pepper to taste
1 1/4 litres (2 pints) 5 cups Water
3 Tomatoes, blanched, peeled and chopped
2 Eggs, lightly beaten
4 Garlic cloves, chopped
4 slices French or Italian bread, crusts removed and cubed or chopped
1 tsp Paprika
Salt and pepper to taste
1 1/4 litres (2 pints) 5 cups Water
3 Tomatoes, blanched, peeled and chopped
2 Eggs, lightly beaten
method
1. Heat the oil in a large saucepan. Add the garlic and fry for 2 minutes, stirring constantly.
2. Add the bread pieces and fry until they are lightly and evenly browned.
3. Stir in the paprika and seasoning, then pour over the water and tomatoes.
4. Bring to the boil, reduce the heat to low and cover the pan. Simmer for 15 to 20 minutes, or until the bread is very soft, and beginning to break up.
5. Carefully pour in the beaten eggs, in a steady stream, and simmer gently for about 1 minute, taking care not to let the soup come to the boil or the eggs will curdle.
6. Serve at once.
2. Add the bread pieces and fry until they are lightly and evenly browned.
3. Stir in the paprika and seasoning, then pour over the water and tomatoes.
4. Bring to the boil, reduce the heat to low and cover the pan. Simmer for 15 to 20 minutes, or until the bread is very soft, and beginning to break up.
5. Carefully pour in the beaten eggs, in a steady stream, and simmer gently for about 1 minute, taking care not to let the soup come to the boil or the eggs will curdle.
6. Serve at once.
serving amount
4 - 6 servings
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