Sopa de ajo

Garlic Soup

This soup, a simple classic based on a recipe from Moro: The Cookbook, is what Spanish food is all about - earthy, hearty and delicious. It was shared with us on the Hokowhitu Farmers Market Facebook page. It is also available online through the Gourmet Traveller website.

Ingredients

• 60 ml (¼ cup) olive oil, plus extra for drizzling
• 4 garlic heads, broken into cloves, unpeeled
• 1 dried chorizo (about 100gm), finely chopped
• 1 tsp thyme leaves
• 1 litre (4 cups) chicken stock
• ½ tsp smoked sweet paprika
• 4 eggs
• 4 thick slices ciabatta or sourdough bread

Method

1. Heat oil in a saucepan over low heat, add garlic and stir occasionally until skins are golden (15-20 minutes). Cool, squeeze garlic cloves from skins (discard skins) and set aside.
2. Meanwhile, add chorizo to pan, sauté over medium heat until crisp (2-3 minutes). Add thyme and cook until fragrant (1 minute), then add stock, paprika and reserved garlic. Bring to a simmer, then season to taste. Just before serving, crack eggs into soup and poach until just set (3-4 minutes).
3. Meanwhile, preheat a char-grill pan over high heat. Brush bread with oil, char-grill until crisp (1-2 minutes each side). Ladle soup into bowls and serve hot with char-grilled bread.