Jose's Spanish Garlic Soup Recipe
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Category: |
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Ingredients: |
Ingredients: Bake some French bread or other hard bread until it’s hard like a rock at about 400 for maybe 45 minutes then set aside.
Chop 3 – 4 heads of garlic finely smash several other cloves with side of knife
Sauté garlic in a good amount of olive oil for about 20 minutes until soft but NOT brown. Add a handful of chopped parsley and some ground white pepper, a little red pepper and a tablespoon of cumin.
Then slowly pour organic chicken broth (maybe 10 cups) in total in little batches at a time so some of it cooks off each time until you have a nice soup.
Cook slowly for about 20 minutes more.
Put a chunk of bread in bottom of bowls and ladle soup into bowls and top with raw egg and chopped cilantro. Then run under broiler until egg is set. Serve very hot
Alternatively you can break a few eggs into the soup and swirl around and then ladle the hot soup over bread and serve.
Note: bread must be hard and dry for this soup to work. Jose uses old bread and says in Mexico they use stale bread.
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Directions: |
Directions:as above |
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Personal
Notes: |
Personal
Notes: Variation of Jose Garcia’s recipe from Mexico by the great cook himself!
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