Sopa de ajo (Garlic soup)

AT A GLANCE

  • Serves 4 people

This soup, a simple classic based on a recipe from Moro: The Cookbook, is what Spanish food is all about - earthy, hearty and delicious.

  • 60 ml (¼ cup) olive oil, plus extra for drizzling
  • 4 garlic heads, broken into cloves, unpeeled
  • 1 dried chorizo (about 100gm), finely chopped
  • 1 tsp thyme leaves
  • 1 litre (4 cups) chicken stock
  • ½ tsp smoked sweet paprika
  • 4 eggs
  • 4 thick slices ciabatta or sourdough bread
01   Heat oil in a saucepan over low heat, add garlic and stir occasionally until skins are golden (15-20 minutes). Cool, squeeze garlic cloves from skins (discard skins) and set aside.
02   Meanwhile, add chorizo to pan, sauté over medium heat until crisp (2-3 minutes). Add thyme and cook until fragrant (1 minute), then add stock, paprika and reserved garlic. Bring to a simmer, then season to taste. Just before serving, crack eggs into soup and poach until just set (3-4 minutes).
03   Meanwhile, preheat a char-grill pan over high heat. Brush bread with oil, char-grill until crisp (1-2 minutes each side). Ladle soup into bowls and serve hot with char-grilled bread.

Recipe:

RODNEY DUNN

Photography:

JASON LOUCAS

Styling:

GERALDINE MUNOZ AND RODNEY DUNN

FEATURED IN

Oct 2009

Oct 2009

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