CASTILIAN GARLIC SOUP (SOPA DE AJO)

Castilian Garlic Soup (Sopa De Ajo) image

Provided by lazy gourmet

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

5 -6 whole heads of garlic, the cloves separated and peeled (about 1 cup or 1/2 pound of peeled garlic cloves)
1/4 cup extra virgin olive oil
1 tablespoon dried red pepper
6 cups chicken stock
1/2 cup sherry wine
1 pinch ground cumin
1 pinch saffron thread
sea salt
4 half-inch-thick slices crusty bread
1 garlic clove
4 eggs (optional)
freshly grated manchego cheese (optional)

Steps:

In a heavy soup kettle or a 2-quart saucepan , gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10 to 15 minutes. Do not let the cloves get brown. Remove them with a slotted spoon and set aside.
Stir the red chili pepper into the hot oil in the pan, then add the stock and sherry. Bring to a simmer while you stir in the cumin and saffron.
Use a fork to crush the tender garlic cloves to a paste into the soup. Taste and add salt if necessary. Cover the soup and leave to simmer very gently for about 15 minutes.
While the soup cooks, toast the bread slices. Cut the garlic clove in half and rub over the toasted slices.
If you wish, add the eggs by breaking each egg in turn into a ladle and lowering it into the soup. Stir ladle to break up the eggs. Serve immediately with a sprinkle of cheese and a slice of the bread.