Castilian Garlic Soup Sopa De Ajo

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Garlic soup was a staple during hard times in spain. Since then it has become a favorite dish in the finest restaurants. i love garlic so the more the better! you can actually let this soup simmer for hours if you want to.

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Steps

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In a heavy soup kettle or a 2-quart saucepan , gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened , about 10 to 15 minutes.

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Do not let the cloves get brown.

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Remove them with a slotted spoon and set aside.

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Stir the red chili pepper into the hot oil in the pan , then add the stock and sherry.

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Bring to a simmer while you stir in the cumin and saffron.

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Use a fork to crush the tender garlic cloves to a paste into the soup.

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Taste and add salt if necessary.

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Cover the soup and leave to simmer very gently for about 15 minutes.

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While the soup cooks , toast the bread slices.

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Cut the garlic clove in half and rub over the toasted slices.

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If you wish , add the eggs by breaking each egg in turn into a ladle and lowering it into the soup.

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Stir ladle to break up the eggs.

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Serve immediately with a sprinkle of cheese and a slice of the bread.

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Ingredients

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heads of garlic, extra virgin olive oil, dried red pepper, chicken stock, sherry wine, ground cumin, saffron thread, sea salt, crusty bread, garlic clove, eggs, manchego cheese