Spanish Garlic Soup - Sopa de Ajo

Garlic not only has fantastic flavour, it is also loaded with health giving properties. It invigorates the immune system, promotes circulation, eliminates toxins and possesses antibiotic, anti-viral and anti-fungal properties (1). It is great to eat garlic at the onset of a cold as it helps to promote sweating. It can also lower blood pressure and reduce cholesterol levels. Garlic helps to stimulate the Lung Qi (energy), is warming in nature and therefore assists in eliminating ‘cold’ from the body.


Serves 5
The soup can be made ahead of time and be heated up before serving. In fact the longer it is left the richer the soup will become as the flavours develop. **Do not add the eggs until just before serving.**

Soup
1 1/2 heads organic garlic
100 mls olive oil
1 tsp smoked paprika
1 tsp dried thyme
2 bay leaves
4 shallots finely sliced
4 tomatoes diced
2 Litres of vegetable or chicken stock
5 free range eggs (optional)

Croutons
8 slices sourdough bread
1/4 cup Parmesan cheese
Extra olive oil
Salt and pepper to taste

Method
Pre-heat the oven to 180 degrees Celsius. Peel all the garlic and place in a large mortar and pestle. Pound until roughly broken up into small pieces. Place garlic in a large saucepan and cover with 100 mls olive oil. Turn the heat to medium and when the oil starts to bubble turn the heat down to the lowest setting and cook, stirring, approx. 5 – 10 minutes. Add the paprika, thyme, bay leaves and shallots and stir for a further 5 minutes or until the shallots have softened. Add the diced tomatoes and cook for 1 minute. Add the stock and bring to the boil, turn down to low heat and simmer with the lid on for 1 hour.

Meanwhile, cut bread into 1 inch cubes and place in a bowl. Drizzle with a few tablespoons of olive oil and add salt and pepper to taste. Place on an oven tray lined with baking paper and sprinkle with Parmesan cheese. Bake for 10–15 minutes until crunchy.

Just before serving the soup, while it is simmering, remove the lid and with wooden spoon create a whirlpool. Gently crack an egg into the soup to poach, trying not to break the yolk. Follow with remaining eggs, adding at 30 second intervals, allowing each to cook before adding the next. You may need to turn the heat up slightly as the eggs will cool the temperature of the soup. Serve by ladling soup into each bowl and dividing the eggs between them. Top with croutons and fresh thyme or parsley.


(1) Pitchford, P. (2002). Healing With Whole Foods: Asian Traditions and Modern Nutrition (3rd Edition) North Atlantic Books, USA.