The perfect starter to a chilly evening in Galicia….
Chicho’s Uncle Jesus, who we called Suso, used to visit Old Bethpage for months at a time. His wife Aurora seldom visited, but when she did, she would make this soup for Suso whenever he came back from fishing.
Sopa de Ajo
Ingredients
- 2 tablespoons olive oil
- 6 cloves garlic, peeled
- 4 slices French bread
- 1 tablespoon paprika
- 4 cups vegetable or chicken broth
- 1/4 teaspoon cumin
- 2 eggs
- 1 pinch saffron
- salt to taste
Instructions
- Heat the oil in an oven-proof, shallow casserole or earthenware. Add whole garlic cloves and cook until golden. Remove the cloves to a plate.
- Fry bread slices until golden on both sides. Remove to the plate.
- Add paprika, saffron, cumin and toasted garlic to the pan. Smash the garlic with the back of a spoon.
- Add broth to the pan. Salt to taste and simmer 5 minutes.
- Crack the eggs into a bowl and beat gently, the pour in a thin stream into the hot soup while stirring the soup,so the eggs form thin ribbons.
- Cook another minute or two until eggs are cooked through.
- Ladle into individual bowls and top with a slice of fried bread.