Full-On Garlic Soup/Meal
There are many variations of this soup and I have tried most. It is served across the country of Spain in different ways, this is the most popular Andalusian version.
You can miss out on the eggs if you wish, or do as I do and add tuna in addition to make it a full meal.
Final suggestion. Make a big pot. But eat it within a day or two if it has eggs and tuna in it. If it just has garlic, you can freeze it and use it over the following months.
Ingredients
You can miss out on the eggs if you wish, or do as I do and add tuna in addition to make it a full meal.
Final suggestion. Make a big pot. But eat it within a day or two if it has eggs and tuna in it. If it just has garlic, you can freeze it and use it over the following months.
Ingredients
- 1/4 cup olive oil
- 8 cloves garlic, sliced (not too thin)
- 1/4 tsp salt
- 2 tsp smoked paprika
- 4 cups vegetable stock
- 2 large eggs, beaten
- Tin of tuna or fresh if you have it (Aun mejor, bonito en Espana)
Homemade Croutons
- Old bread, sliced into cubes
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
INSTRUCTioNS
Croutons
- Preheat oven to 350°
- Toss bread cubes with olive oil, paprika, and salt. Spread out on a tray or foil
- Bake for 15 minutes. Allow to cool
Garlic Soup
- In a large pot over medium-low heat, add olive oil and garlic. Slowly simmer garlic for a few minutes. Add salt
- Add paprika, stir well to combine.
- Add vegetable stock and bring to a boil, - simmer for 10 minutes.
- Add tuna (optional)
- Wisk 2 eggs, drizzle into the soup.
- Serve after couple of mins. Add a few croutons on top.