Sopa De Ajo(Garlic Soup; Spain)

1. 1

   In a large, heavy saucepan, warm the olive oil over low heat and add the garlic.

2. 2

   Stirring frequently, cook for 2 to 3 minutes or until the garlic is soft, but not brown.

3. 3

   Stir in the crumbled bread and increase the heat to moderate and cook until the bread is golden.

4. 4

   Take care not to let it burn.

5. 5

   Stir in the paprika, then the water, cayenne pepper and salt and bring to a boil.

6. 6

   Reduce to low heat and simmer uncovered for 30 minutes.

7. 7

   With a large wooden spoon, beat the soup until the bread is pulverized.

8. 8

   Slowly pour in the beaten eggs, stirring constantly.

9. 9

   Simmer for a few seconds. (Do not let the soup come near a boil or it will curdle.)

10. 10

    Taste for seasoning.

11. 11

    This will be a highly seasoned soup.

12. 12

    Add more cayenne pepper or salt if it seems too bland.

13. 13

    Serve at once, garnished with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.