Castilian Garlic Soup Recipe (by special request)

Painting by Kristine Kainer
Copyright 2011

Castilian-Style Garlic Soup

Note:  This recipe is in the book, Delicioso, by Penelope Casas.  I’ve adjusted it somewhat (more garlic, no diced ham) to reflect my memory of a similar soup I had in San Diego 16 years ago.

For the croutons:

5 T olive oil

4 garlic cloves, peeled and minced

4 ½ c day-old country bread, cut in ½-inch slices

1 t sweet paprika

For the soup:

1 head garlic, peeled and crushed (Yes, all the cloves)

4 ½ c water

1 t sweet paprika

Salt, to taste

Pepper, freshly ground

4 c beef broth or consommé

6 eggs

Place 5 T olive oil and the minced garlic in a skillet and slowly heat until the garlic begins to color.  Add the bread pieces and sauté slowly until they are crisp and golden (about 15 minutes).  Sprinkle in 1 t. paprika and stir to coat the bread.  Reserve.

For the garlic broth, in a soup pot heat the remaining T of oil and lightly sauté the crushed garlic cloves.  Stir in the remaining t. of paprika, the water, salt, and pepper.  Bring to a boil, cover, and simmer 45 minutes.

Bring the beef broth to a boil.  Arrange 6 ovenproof soup bowls on a baking tray and add 1 T beef broth to each.  Carefully slip an egg into each soup bowl and pour in more beef broth until each bowl is half full.  Place the tray with the bowls in a 450 degree oven until the eggs are set (about 4 minutes).  Fill the bowls with the reserved garlic broth, simmering, and scatter the croutons on top.  Serve immediately.