Garlic soup or Castilian soup
This is an original recipe from Castile, a historical region located the center and the central-south-west of Spain. It has a humble origin, as it's based on cheap ingredients. It's very digestive and low fat, you can enjoy it in the morning or at night. There are multiple variations, depending on the local habits, and it's common to add Spanish cold cuts or meat (ham, chorizo, bacon...)
- garlic (6~8 cloves)
- water (1 liter)
- paprika (2 tablespoons)
- bread (hard, if possible) (150 grams)
- olive oil (3~4 tablespoons)
- eggs (optional) (2)
- stock cube (1)
- chili pepper (1 small)
The ingredients, it's going to be really easy... We are having also a small chili pepper and a stock cube.
Cut the garlic cloves, the bread and the chili pepper in thin slices
In a pot, add the olive oil and fry the garlic. It's very important not to deep fry it too much or burn it, as it will have a bitter flavour and ruin the soup!
When garlic starts to get some light brown color, add the bread slices and remove a little. Let it absorb the olive oil.
Remove the pot from stove and add the paprika. Remove again and put the pot back in the stove.
Immediately add the water so the paprika won't get burned.
Let it cook for 20 minutes aprox. medium power. It's important not to let the water boil. Remove from time to time to help the bread melting.
After 20 minutes the soup is ready! Check the salt and add if needed. Additionally, we can raise the fire before removing from the stove and add a beaten egg per person. It will cook naturally if soup is hot enough.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.