Garlic soup (V)
This is the basis of the numerous variations of a Spanish hot garlic soup. It is delcious as a winter warmer and helps to fight off colds and flu'. In southern Spain it is sometimes described as Ajo Blanco, not to be confused with cold ajo blanco Malagueño.
Home-made pasta is so easy to make!
- 3 tablespoons olive oil
- 4 bulbs garlic, peeled and either left whole, or sliced
- 2 teaspoons smoked sweet paprika
- 1½ litres vegetable stock
- 8 slices of French bread
- A few small sprigs of thyme
- 1 bay leaf
- 4 free range eggs
- Heat the oil in a largish saucepan on a medium heat.
- When hot, add the whole or chopped garlic.
- Once the garlic is golden brown, remove from heat. If you are using whole cloves, then blend them with a little of the stock. Set aside.
- Return pan to the heat and add the paprika, allowing to stew for a minute or two.
- If you have blended the garlic, return the mixture to the pan after the paprika has been cooked.
- Add the remaining stock, bread slices and the herbs.
- Cover and allow to simmer for 15-20 minutes.
- Remove the herbs,
- Beat the eggs and pour some of the soup into a bowl.
- Spoon the beaten egg into the bowl and when it has started to solidify, gently pour the contents of the bowl bag into the saucepan,
- Reheat slightly, but do not boil,
- Serve in bowls, being careful not to break up the egg too much.
For extra warmth, use hot smoked paprika instead of sweet. I tend to add about 4-5 teaspoons.
Use as much or as little garlic as you like, but you should be able to taste it.
A Madrid version is to include 250 g of chopped tomatoes and to place bread slices and whole eggs into a casserole dish, the soup being carefully poured over it once it is cooked. You then bake the whole thing in the oven at 400C/200F/Gas 6 until the eggs are set. This should take about 5 - 10 minutes.
Although this does not taste as strongly of garlic as one would imagine, for a much milder version use whole Cloves of garlic and omit the blending stage. You can then remove and discard the cloves once the soup has finished cooking. --JuliaBalbilla 01:32, 5 January 2009 (UTC)
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