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Recipe
Sopa de Ajo Recipe
A classic comfort dish from Spain in the waste-not-want-not spirit that features stale bread as an ingredient. This is my take on the dish, scaled for one person. For one person, the finishing of the dish in the oven can be done in a toaster oven.
| Prep time: 5 Minutes |
Spanish
|
| Cook time: 20 Minutes | Servings: 1 serving |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 385g | |
| Calories 495 | |
| Calories from Fat 288 | 58% |
| Total Fat 32.54g | 41% |
| Saturated Fat 5.51g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 1271mg | 53% |
| Potassium 292mg | 8% |
| Total Carbs 36.42g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.9g | 1% |
| Protein 15.22g | 24% |
Ingredients Convert Measures
- 60 g stale bread
- 2 TBS olive oil (preferably Spanish)
- 2-3 cloves garlic, diced
- 1/4 tsp Pimenton de Vera, picante
- 1/2 tsp Pimenton de Vera, agridulce
- 1/2 tsp Pimenton de Vera, agridulce
- 250 ml meat stock
- 1 egg
Directions
- Slice the bread and cut off the crusts. Cut into 1/4-inch cubes. Peel the garlic and cut into 1/8-inch dice. Do not used crush garlic or the flavor profiles will not work. Heat the olive oil in a 9-inch earthenware cazuela and fry the bread cubes until lightly golden. Add the garlic and continue stirring and frying for about 30 seconds. Add the Pimenton de Vera (a smoked paprika from Spain for which there really is no substitute. Available from www.tienda.com.) Continue stirring for another 30 seconds. Pour in the meat stock (I use Perfect Addition frozen veal stock, available at Gelsons Markets in my area), cover, and simmer for about 15 minutes. Transfer to a 6-inch diameter earthenware cazuelita, dump a whole egg into the middle, and heat in a 375F oven until the egg is just set.
