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Sopa de Ajo (Garlic Soup) Recipe

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This recipe for Sopa de Ajo (Garlic Soup), by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
June Chalon

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil (Bertolli Classico)
2 tbsp. garlic, finely chopped
1 tsp. paprika
2 cans (14 1/2 oz.) chicken stock
2 1/4 c. water
1/8 tsp. (or less) cayenne pepper
1 tsp. salt
2 eggs, slightly beaten
1 tbsp. fresh parsley

Directions:
Directions:
In a heavy 3-4 qt. saucepan, warm the olive oil over low heat. Add the garlic stirring frequently, cook 2-3 minutes, or until the garlic is soft, but not brown. Stir in the paprika, then add the broth, water, cayenne pepper & salt, bring to a boil. Reduce heat to low & simmer uncovered for 30 minutes. Slowly pour the beaten eggs, stirring constantly. Simmer a moment or two (do not let the soup come anywhere near a boil or it will curdle!), taste. Soup should be highly seasoned, add more salt & cayenne if it seems to be too bland. Pour the soup into a heated tureen or individual soup bowls & serve at once. Garnish with finely chopped parsley. Serve with plentiful amount of toasted french or Cibatta bread cut into nice size cubes.

 

 

 

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