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Jul 31 2020
Garlic soup
Ingredients
10 garlic cloves
2 large slices bread
50 ml Spanish olive oil
1.25 l chicken stock
4 eggs
salt
Preparation
Heat the Spanish olive oil in a frying-pan and gently sauté the whole, peeled garlic cloves. Remove the garlic from the oil, crush in a mortar or processor and set aside. In the same oil, brown the thinly-sliced bread (with the crusts removed). Transfer the bread and garlic to a saucepan, add the stock and season with salt. Simmer for 10-15 minutes. Lightly beat the eggs then turn up the heat and gradually pour into the soup, stirring all the time, until the eggs have set.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Wine Match
Federico Oldenburg/©ICEX
To gain full enjoyment from this age-old recipe and try something new, we suggest one of the latest generation of Andalusian reds, one made from Petit Verdot with an unexpected hint of spice.
Nutritional Facts
Energy (kcal): 225
Energy (kJ): 941
Protein (g): 11.4
Fat (g): 16.4
Carbohydrates (g): 8.4
Iron (mg): 1.5
Riboflavin (mg): 0.2
Vitamin E (mg): 1.3
Information provided by: The Spanish Nutrition Foundation (FEN)
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