Recipe: Spanish Garlic Soup (2)

Spanish Garlic Soup (2)
rec.food.recipes/Keri Cathey/2000

Spanish Garlic Soup

1/2 cup olive oil
2 tbsp. chopped garlic
1 cup Italian bread crumbs
1 tsp. paprika
6 cups chicken broth
1/4 tsp. cayenne pepper
1 tsp. salt
2 eggs, lightly beaten
1 tbsp. chopped parsley

Warm olive oil; add garlic and stir 2 1/2 minutes. Stir in bread crumbs. Raise to moderate heat and brown bread crumbs. Stir in paprika, cayenne, salt, and chicken broth; bring to boil. Simmer 30 minutes. Add eggs; simmer 1 minute. Garnish with parsley.

Spanish Garlic Soup (Sopa de Aja)

2 tbsp. olive oil
6 cups chicken broth
9-15 whole garlic cloves, peeled
Salt and pepper to taste
1 cup stale French bread broken into small pieces or 1/2 cup prepared bread crumbs
6 eggs (optional)

Saute whole garlic cloves in olive oil over low flame, stirring constantly, until slightly tender. Put each clove through garlic press, back into the olive oil, or mash cloves thoroughly with a fork.

Add bread pieces or crumbs to oil and garlic, and saute until golden brown. Keep flame low, do not allow garlic to get crispy or dark brown.

Heat chicken broth in large saucepan and add garlic, bread crumb mixture. Simmer 10-15 minutes. Add salt and pepper to taste.

Serve as is with crusty bread, or place one egg each in six (1) cup ramekins. Ladle in soup over eggs and bake at 350 degrees 15 minutes or until eggs set.