Sopa de Ajo

Sopa de Ajo Recipe | Cuban Garlic Soup | Ingredients: Garlic, Onion, Chicken, Egg, Cream

Region / culture: Cuba | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Sopa de Ajo, also known as Spanish garlic soup, is a traditional dish that is both comforting and flavorful. This soup is perfect for a cold winter day or when you are feeling under the weather. The combination of garlic, onion, and vegetable stock creates a rich and aromatic broth that is sure to warm you up from the inside out.

History

Sopa de Ajo has its origins in Spain, where it has been enjoyed for centuries. This simple yet delicious soup was originally created as a way to use up stale bread and make a hearty meal out of basic ingredients. Over time, the recipe has evolved to include variations such as the addition of eggs or cream for a richer texture.

Ingredients

0.5 bulb of garlic
0.5 large yellow onion, thinly sliced
1 stick of butter
6 cups of chicken, beef or vegetable stock
salt and freshly ground white pepper to taste
1 piece of toast, cubed or torn, or a few croutons, per person
1 egg per person (optional)
cream (optional)

How to prepare

Split the garlic bulb into individual cloves and peel and mash them.
Sauté the mashed garlic and onion slowly in a large saucepan using the butter until the onions are translucent, being careful not to let the garlic burn.
Blend the mixture in a food processor or blender.
Slowly add some broth to the mixture and continue blending until you have a smooth mixture.
Return this mixture to a saucepan, adding the rest of the broth and seasonings.
For a creamier soup, you can use cream instead of part or all of the remaining broth.
To serve, add the toast or croutons to each bowl, break a fresh egg into each bowl, and then top with the soup.

Variations

Add some cooked chicken or shrimp for a protein boost.
Stir in some chopped spinach or kale for added nutrients.
Top the soup with some grated cheese for a cheesy twist.

Cooking Tips & Tricks

Be sure to sauté the garlic and onion slowly to avoid burning the garlic, which can give the soup a bitter taste.

- Blending the garlic and onion mixture with some of the broth helps to create a smooth and creamy soup.

- For a traditional touch, serve the soup with a poached egg on top and some crispy croutons for added texture.

Serving Suggestions

Serve Sopa de Ajo with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Slowly sautéing the garlic and onion helps to develop their flavors.

- Blending the soup mixture creates a smooth and creamy texture.

Ingredient Substitutions

Use olive oil instead of butter for a healthier option.

- Use vegetable broth instead of chicken broth for a vegetarian version.

Make Ahead Tips

Sopa de Ajo can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish each bowl of Sopa de Ajo with a drizzle of olive oil and some fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair Sopa de Ajo with a crisp white wine or a light beer for a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftover Sopa de Ajo in an airtight container in the refrigerator for up to 3 days. Reheat on the stove until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Sopa de Ajo contains approximately 200 calories.

Carbohydrates

Each serving of Sopa de Ajo contains approximately 25 grams of carbohydrates.

Fats

Each serving of Sopa de Ajo contains approximately 10 grams of fats.

Proteins

Each serving of Sopa de Ajo contains approximately 5 grams of proteins.

Vitamins and minerals

Sopa de Ajo is a good source of vitamin C, vitamin B6, and manganese.

Alergens

This recipe contains dairy (butter and cream) and gluten (croutons), so it may not be suitable for those with dairy or gluten allergies.

Summary

Sopa de Ajo is a nutritious and satisfying soup that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy choice for a comforting meal.

Summary

Sopa de Ajo is a classic Spanish soup that is both delicious and nutritious. With its rich garlic flavor and creamy texture, this soup is sure to become a favorite in your household. Serve it with some crusty bread and a glass of wine for a simple yet satisfying meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Sopa de Ajo. It was a cold winter day, and I was rummaging through my old recipe box, looking for something warm and comforting to make for dinner. As I flipped through the yellowed index cards and crumpled pieces of paper, I stumbled upon a faded recipe for Sopa de Ajo that I had written down many years ago.

I remember the first time I tasted Sopa de Ajo. It was during a trip to Spain with your grandfather, many years ago. We were wandering through the cobblestone streets of Madrid, taking in the sights and sounds of the bustling city. The chilly air nipped at our noses, and we found ourselves seeking refuge in a cozy little cafe tucked away in a corner.

As we settled in at a small table by the window, the aroma of garlic and toasted bread wafted over to us from the kitchen. I watched as the chef prepared a steaming pot of Sopa de Ajo, filling the room with the comforting scent of home-cooked goodness. When a bowl of the soup was set before me, I took my first spoonful and was instantly transported back to my own grandmother's kitchen.

The soup was rich and flavorful, with a perfect balance of garlic, paprika, and hearty bread. It warmed me from the inside out, and I knew that I had to learn how to make it myself. So, I asked the chef for the recipe, and he graciously shared it with me, explaining each step in detail.

I returned home from Spain with a newfound appreciation for Sopa de Ajo and a determination to recreate it in my own kitchen. I gathered all the necessary ingredients - garlic, bread, paprika, olive oil, and broth - and set to work following the chef's instructions.

The first time I made Sopa de Ajo, it was a bit of a challenge. I had never worked with some of the ingredients before, and I struggled to get the proportions just right. But as the soup simmered on the stove, filling the house with its delicious aroma, I knew that all my efforts would be worth it.

When I finally sat down to enjoy a bowl of my homemade Sopa de Ajo, I was transported back to that cozy cafe in Madrid. The flavors were spot on, and I felt a sense of accomplishment knowing that I had mastered a dish from a far-off land.

Over the years, I have made Sopa de Ajo countless times, tweaking the recipe here and there to suit my taste. I have shared it with friends and family, passing on the tradition of this comforting soup to the next generation. And each time I make it, I am reminded of that chilly day in Madrid and the kind chef who shared his recipe with me.

So, as I look back on my culinary journey and the many recipes I have collected along the way, I am grateful for the serendipitous discovery of that faded index card for Sopa de Ajo. It has become a beloved staple in my kitchen, a reminder of the power of food to connect us to far-off places and cherished memories. And I hope that one day, you too will find joy in recreating this dish and carrying on the tradition of Sopa de Ajo in our family.