Garlic Soup with Bread "Sopa de Ajo"
Votes: 6
Time: 30 min.
Garlic soup with bread "Sopa de Ajo" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8-9 slices of stale white bread
- 6 tbsp. l. olive oil
- 6-8 chopped garlic cloves
- 1 tbsp mild paprika powder
- 1 tbsp hot paprika powder
- Salt
- 4 cups meat broth
- 4 eggs
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Recipes with similar ingredients: white bread, garlic, paprika
Cooking the dish according to the recipe:
- Cut white bread into cubes. Heat olive oil in a saucepan and fry the bread cubes until golden brown.
Add the garlic and sauté until it turns pink. Season with both types of paprika and salt, then pour in the beef broth. Cover the pan and simmer for about 15 minutes. - Ladle the soup into 4 clay bowls. Carefully crack 1 egg into each bowl and bake in a preheated oven at 200°C (400°F) for about 10 minutes. Serve the soup very hot.
Categories:
recipe / Dinner / Soups / Clear soups / Spanish cuisine
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