Soup is, IMHO, vastly under-rated. I love to make hearty soups all year, but January is a particularly good month to enjoy a steaming bowl of soup while it’s cold and dreary outside. I’ve mentioned before that Carla Snyder and Meredith Deeds’ 300 Sensational Soups is one of my favorite cookbooks, so I decided to crack it open again and make a recipe I hadn’t tried before.
Sopa de Ajo (Garlic Soup)
- 1/3 cup olive oil
- 5 cloves garlic, roughly chopped
- 3 cups torn French or Italian bread, crusts removed
- 6 cups chicken or vegetable stock
- 1 teaspoon paprika
- 3 eggs, lightly beaten
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup minced fresh flat-leaf parsley
- In a large pot, heat oil over medium heat. Add garlic and bread; saute until garlic is softened but not browned and bread has begun to color and crisp, about 4 minutes.
- Add stock and paprika; bring to a boil. Reduce heat and simmer for 20 minutes to blend the flavors. Remove from heat and let cool 10 minutes.
- In food processor or blender, in batches, puree soup until smooth, gradually add in eggs and vinegar to the last batch through the feed tube or hole in the lid. Return to pot and season with salt and pepper. Reheat over medium heat until steaming, stirring constantly. Do not let boil or the eggs will scramble.
- Ladle into heated bowls and garnish with parsley.
Simple but so, so good. (I would have provided a photo of the actual result but I’m not a food stylist and this soup was not naturally photogenic.)