Sopa de ajo (aka garlic soup) sounds a little weird right? I thought so. I know it's a totally traditional Spanish dish, but I have never been inspired to try it or make it at home. But we had some stale bread in the apartment and Alex wanted to use it, so I found this Mario Batali recipe online at Serious Eats for sopa de ajo with poached eggs. I have to admit, the poached eggs were what really sold me on this recipe. Well, that and the fact that we had everything we needed in the apartment (which is a huge plus on a rainy weeknight). This soup is simple and very satisfying, with a pleasing richness from the poached egg. It's the perfect type of soup to eat when you are feeling a little under the weather or when the weather outside just isn't so great. One note - depending on the type of bread you use you might have to play with the ratio of broth to bread a little - ours got really thick, almost oatmeal-like, because we used a fairly hearty bread (and probably because Alex used more than 1/4 pound on accident). As far as meals go, it was comforting and tasty. We served it with a nice salad, and it was a perfect meal for a rainy Tuesday night.
Recipe after the jump!
Sopa de Ajo (Garlic Soup)
Adapted from Serious Eats
2 tbsp evoo, plus additional for serving
1/4 lb stale bread, crusts removed and cut into 1/2-inch cubes
4 garlic cloves, minced
1/2 tsp Spanish pimenton
4 cups chicken stock (plus additional if necessary)
2 poached eggs
1 tsp fresh chives, finely chopped, for garnish
Heat the evoo in a dutch oven, add the bread and cook for about 5 minutes, stirring occasionally until golden brown. Add the garlic, pimenton and a pinch of salt. Cook for about 3 minutes or until very fragrant. Add the stock and bring to a boil, then lower the heat and gently simmer for about 15 minutes or until bread is very soft. Season with s&p to taste.
Ladle soup into bowls and add a poached egg into each bowl. Drizzle with evoo and garnish with chives.