RECIPE TITLE "Garlic
Source: The Heritage of Spanish Cooking,
courtesy of Cooking.com
This is a humble but exquisite soup, made with dense-textured bread
and garlic fried in oil, then flavored with paprika. There are more
luxurious or well-to-do versions where chorizo sausage, triangles
of cured ham and even poached eggs are added. Although originally
a peasant soup, it is everyday fare in the cities, especially in
Castile. In Catalonia thyme is added to the cooking water. The soup
is said to have special purifying virtues and is highly regarded
as a pick-me up - ideal for the morning after the excesses of the
4 cups water
1/4 cup olive oil
4 cloves garlic, peeled
10 oz dense-textured French bread, thinly sliced
1 teaspoon paprika
4 eggs (optional)
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Put the water on to boil. Heat the oil and fry the garlic in a
skillet (frying pan) or heatproof casserole. Add the slices of bread
and brown. Stir in the paprika, then pour in the boiling water.
Add the salt and cook for 15 minutes. Serve.
If desired, break an egg for each person into the soup in the final
few minutes of the cooking time. Wait until the white sets before
Recipe reprinted by permission of Weldon Russell. All rights reserved.