Best 3 Garlic Soup Spanish Style With Egg Recipes
In the realm of comforting and flavorful soups, Spanish Garlic Soup emerges as a culinary delight. This traditional soup, known as Sopa de Ajo in Spanish, has its roots in the vibrant culinary heritage of Spain. With its humble origins in the countryside, it has become a beloved dish enjoyed across the country and beyond. Garlic features as the star ingredient, lending its distinctive aroma and taste to the broth. This aromatic soup is elevated with the addition of paprika, cumin, and pimentón, creating a symphony of flavors that warm the soul. Whether served as a starter or a main course, Spanish Garlic Soup promises a satisfying and memorable dining experience.
**Recipes Included:**
1. **Classic Spanish Garlic Soup:** Experience the authentic taste of Sopa de Ajo with this classic recipe. Simple yet bursting with flavor, this soup showcases fresh garlic, paprika, and pimentón, creating a rich and savory broth.
2. **Spanish Garlic Soup with Egg:** Take your soup game to the next level with this enriched version. The addition of eggs adds a silky texture and extra protein, making it a more substantial and satisfying meal.
3. **Vegan Spanish Garlic Soup:** Delight in the flavors of Sopa de Ajo without compromising on plant-based principles. This vegan rendition uses vegetable broth and substitutes eggs with silken tofu, resulting in a creamy and flavorful soup that caters to dietary preferences.
4. **Spanish Garlic Soup with Sherry:** Introduce a touch of sophistication to your soup with the inclusion of sherry. This fortified wine adds depth and complexity to the broth, creating a truly memorable dining experience.
5. **Spanish Garlic Soup with Chorizo:** Embark on a culinary journey to Spain's vibrant countryside with this chorizo-infused soup. The spicy and smoky flavors of chorizo blend seamlessly with the garlic and paprika, creating a hearty and irresistible dish.
6. **Roasted Garlic Soup:** Elevate your garlic soup with the intense flavors of roasted garlic. Roasting the garlic mellows its sharpness and adds a delightful sweetness, taking the soup to new heights of deliciousness.
CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)
Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
- Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
- Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
- Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
- Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.
Nutrition Facts : Calories 447 calories, Carbohydrate 33.7 g, Cholesterol 201.3 mg, Fat 26.8 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 2072.9 mg, Sugar 3.3 g
SPANISH GARLIC AND VEGETABLE SOUP
This fantastic soup recipe was given to me by a friend who runs a restaurant in the Spanish town where I live. Believe me...you will be hooked after the first spoonful.
Provided by ESCABOY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
- Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 23.4 g, Cholesterol 5.9 mg, Fat 4.8 g, Fiber 7.3 g, Protein 4.9 g, SaturatedFat 1.7 g, Sodium 232.3 mg, Sugar 11.5 g
PROVENçAL GARLIC SOUP WITH POACHED EGG
Provided by David Tanis
Categories soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
- Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
- Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
- For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- To make the soup extra creamy, blend a portion of the soup in a blender or use an immersion blender.
- If you don't have sherry, you can substitute dry white wine or chicken broth.
- Feel free to add other vegetables to the soup, such as diced carrots, celery, or potatoes.
- For a smoky flavor, roast the garlic cloves before adding them to the soup.
- Top the soup with grated Manchego cheese or crumbled bacon before serving.
Conclusion:
This Spanish-style garlic soup with egg is a delicious and comforting dish that is perfect for a cold winter night. The soup is made with a flavorful broth, roasted garlic, and eggs. It is also very easy to make and can be ready in under an hour. So next time you are looking for a quick and easy meal, give this soup a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
