Cuban Garlic Soup (Sopa De Ajo) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is like the Cuban version of Chicken Noodle Soup - you eat it when you have a cold. Just like chicken noodle soup, it really does help from the steam and the warmth of the soup soothing your nasal passages and the nutrients in the soup. The egg in the soup adds protein, another important nutrient, in addition to adding the lovely, delicate shreds of cooked egg white so reminiscent of egg drop soup. Also just like chicken soup, it's wonderful even if you're NOT sick! Ingredients:
3 tablespoons olive oil |
6 slices french bread, cubed |
12 garlic cloves, peeled, minced |
1 (28 ounce) can whole tomatoes, peeled, drained and chopped |
1 teaspoon paprika |
1 bay leaf |
4 cups chicken broth |
1/4 cup sherry wine |
salt and pepper |
6 large eggs, separated |
parsley (to garnish) (optional) |
Directions:
1. In an 8-quart stockpot, heat the oil over medium heat. Add the bread and saute until the cubes just begin to brown, 3 to 5 minutes. Stir in the garlic and cook, stirring constantly, until the garlic is fragrant, 1 minute.
2. Using a wooden spoon, mash the garlic and bread together. Add tomatoes, paprika, bay leaf, chicken broth and sherry. Bring to a boil, reduce heat to low and simmer for 1 hour. Season to taste with salt and pepper.
3. In a small bowl, add about 3 Tablespoons of the hot soup to the egg yolks, beating constantly to temper them. Add yolk mixture to the soup, whisking constantly and quickly until smooth. Add unbeaten egg whites to soup in stockpot in a steady stream while whisking quickly until all are mixed. Return soup to heat to warm.
4. Remove and discard bay leaf, garnish with parsley if desired and serve.
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