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.
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Garlic Soup
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.
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)
30 minutes
- 10 garlic cloves
- 2 large slices bread
- 50 ml Spanish olive oil
- 1.25 l chicken stock
- 4 eggs
- Salt
- 10 garlic cloves
- 2 large slices bread
- 1.885 fl. oz Spanish olive oil
- 2.2 pint chicken stock
- 4 eggs
- Salt
- 10 garlic cloves
- 2 large slices bread
- 0.211 cup Spanish olive oil
- 5.408 cup chicken stock
- 4 eggs
- Salt
Wine match