Garlic, Oh My!!!

Kim’s Kitchen

Garlic Soup

This soup is a staple in the Spanish Cuisine, from the Northern and Central parts of Spain and the Basque Pyrenees, a comfort dish to have anytime and it’s delicious… And it’s not Garlicky at all

4 Portions / 4 Servings

Ingredients:

¼ C Olive oil

8-10 each Garlic Cloves, thin sliced

½ C1Onion Shredded

½ C Sherry or White Wine

1 Tbsp Paprika

1 tsp Cumin

¼ tsp Cayenne or Piment D’Espelette (Hot Chili powder)

4 C Broth or Stock of choice.

2 each Bay Leaves

1 Tbsp Thyme fresh, chopped

1 Tbsp Parsley fresh, chopped

3 ea Eggs, beaten

To make Croutons:

4 oz Bread cubes, toasted with 1 Tbsp olive Oil, Salt & Pepper

Instruction:

Make Croutons by seasoning the bread cubes with the Olive Oil Salt & Pepper and putting them in the oven on Hi-broil for 1-2 min

Sautee Garlic with Olive Oil with a slight pinch of salt and Pepper until golden, not burnt.

Add onion and cook a couple of minutes, until cooked through.

Add the Sherry or White Wine, and cook until is reduced to a wet consistency.

Add the spices, Paprika, Cumin and the hot chili powder of choice.

Add croutons. Yes, they will get soggy.

Add the Broth, Bay leaves, Thyme and Parsley, cook for 10 minutes on simmer mode.

I like to blend the soup with an immersion blender at this point and add the hot creamy soup to the beaten eggs a ladle at a time while whisking to cook the eggs with the hot broth without the eggs scrambling, to obtain a soft and silky texture, then replace all back to the pot and serve hot.

Note:

In many locations they don’t blend the soup and stir the eggs slowly to the soup letting them cook and form scrambled egg lines, like in the egg drop soups. It’s up to you to make it either way.