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LOCATION: Recipes >> Spanish >> Garlic Soup 02

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SOPA DE AJOS (Garlic Soup) Spain

8 garlic cloves
1/2 cup olive oil or more
pinch of cayenne
8 slices of stale sliced white bread, cubed
2 quarts boiling water
salt and pepper
6 eggs, beaten

In Dutch oven or heavy skillet, saute garlic cloves in oil till
golden brown. Remove and reserve. Stir cayenne into oil. Fry bread
cubes in same oil until they are firm and golden, but not charred
or crumbly. Carefully pour in the boiling water so as not to damage
the bread crubes. Add salt and pepper to taste. Put reserved garlic
cloves through a press, or mash them. Mix to a paste with a little
cold water. Add to soup. Simmer, covered for about 1 hour. Slowly
pour in eggs and continue simmering until egg is just set. Makes
6-8 servings.

Variations: Omit beaten eggs, instead, garnish with cubes of
German-Style salami or Chorizo (spanish sausage)

Omit eggs; instead garnish with diced red and or green peppers
which have been grilled, peeled, and seeded or with canned pimiento.

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