In my continuous search for reasons to eat garlic, this recipe popped up. A Spanish version of Garlic soup– Obviously I had to try it. I thought it needed a little extra garlic then the original recipe I tried suggested, so I added roasted garlic.
This soup is a delicious meal that could be served with many side possibilities, including salad and bread with garlic tapenade…but it also serves as a tremendous medicine to boost the immune system if you’re feeling below the weather or maybe you just need to warm up or be comforted in a garlicky sort of way 😉
- 8- 10 cloves Spanish Roja Garlic or any spicy variety chopped up
- 1 or more (if using as a side serving) roasted garlic (I used Inchelium Red because it turns to butter when you roast it)
- 1 tsp garlic powder
- 1/4 cup Olive oil
- 1/4 tsp salt
- 2 tsp smoked paprika
- 2 tbsp white wine
- 4 cups chicken stock
- 2 large eggs beaten
- 1 cup bread sliced into cubes (I used an organic loaf of wheat sourdough)
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp premixed spices of thyme, rosemary, dried minced garlic and salt
- 1/4 tsp sea salt
Preheat your oven to 350°F. Toss the cubed pieces of bread in olive oil and all spices and herbs. Lay out on a cookie sheet and bake in the oven for about 10-15 minutes (they will be light brown when finished). Set aside to cool.
Turn the oven up to 375°F and place your garlic in the oven to roast. First choose two or more large bulbs (we like to use Chesnok Red for a sweet nutty flavoured roast garlic or Inchelium Red since they tend to turn to a beautiful buttery like consistency). Chop the top portion of the bulb off so you can see the top of each clove, but not lose too much of it. Then place on a big piece of tinfoil. Pour olive oil over each bulb so they are all fully coated. Sprinkle a little pinch of salt over top and fold the tinfoil over everything so the garlic is entirely enclosed. Bake for 30-40 minutes or until the garlic is soft like butter and slightly turns a brown caramel like colour.
Then over medium heat on your stove top add the olive oil for the soup and chopped up garlic. When the garlic has wilted, but not turned brown, add the wine, half the chicken stock, paprika and salt. Scoop the roasted garlic cloves out of the shell and place into a food processor or blender with the other half of the chicken stock and blend until smooth. Then add it to the pot with the soup. Bring the whole soup to a simmer and then when you’re ready or close to serving, pour in the beaten eggs while gently stirring.
Tip- If you made more soup then you will be eating right away, then only add the eggs to the portion you are eating right away.
Serve the soup into bowls and add croutons on top of the soup.
Some Spanish tapenade, roasted garlic on the side, sourdough wheat bread and some raw veggies with a light vinaigrette make great appetizers and/or sides to this soup.
Photo by JS Gordon-Moran, www.