Garlic Soup
Omar Allibhoy, the talent behind Tapas Revolution is back with a rustic, traditional garlic soup that is spot on for the winter months!
Ingredients
- 100ml olive oil
- 4 large slices of white bread
- 7 cloves of garlic, thinly sliced
- 100g Serrano ham (cured ham), pancetta or bacon chopped
- 1 bay leaf
- 1 chicken stock cubed, crumbled
- 1 teaspoon sweet pimento
- 200ml white wine
- 4 eggs
- Salt and freshly ground pepper to taste
Method
You will need a large wide pan, soup bowls/singular ovenproof dishes and a ladle.
Heat a little of the olive oil in a large, wide pan and fry the bread on both sides until golden brown. Remove from the pan and set aside to cool.
Chop into small cubes.
Add the remaining oil to the pan and fry the garlic and ham until golden.
Add the bay leaf, stock cube and pimento, stir for 5 seconds before pouring in the white wine. Reduce for about 2 minutes and then add 1 litre of water, the chopped bread and seasoning.
Bring up to a boil and simmer for 10 minutes.
Crack eggs into the soup, to poach them, gently stir avoiding the eggs breaking and bring back to a boil until eggs are cooked as desired. Serve piping hot into soup bowls.
Note: If you have individual heatproof bowls or terracotta dishes, you can serve soup into these and then crack in the egg and place in the oven to bake the eggs.
Ingredients
- 100ml olive oil
- 4 large slices of white bread
- 7 cloves of garlic, thinly sliced
- 100g Serrano ham (cured ham), pancetta or bacon chopped
- 1 bay leaf
- 1 chicken stock cubed, crumbled
- 1 teaspoon sweet pimento
- 200ml white wine
- 4 eggs
- Salt and freshly ground pepper to taste
Method
You will need a large wide pan, soup bowls/singular ovenproof dishes and a ladle.
Heat a little of the olive oil in a large, wide pan and fry the bread on both sides until golden brown. Remove from the pan and set aside to cool.
Chop into small cubes.
Add the remaining oil to the pan and fry the garlic and ham until golden.
Add the bay leaf, stock cube and pimento, stir for 5 seconds before pouring in the white wine. Reduce for about 2 minutes and then add 1 litre of water, the chopped bread and seasoning.
Bring up to a boil and simmer for 10 minutes.
Crack eggs into the soup, to poach them, gently stir avoiding the eggs breaking and bring back to a boil until eggs are cooked as desired. Serve piping hot into soup bowls.
Note: If you have individual heatproof bowls or terracotta dishes, you can serve soup into these and then crack in the egg and place in the oven to bake the eggs.
