Garlic Soup (Sopa de Ajo)
- 6 scallions, trimmed and thinly sliced, whites and greens separated
- 6 garlic cloves, thinly sliced [lengthwise] [is that all??]
- 6 Tbsp extra-virgin olive oil, divided, plus extra
- 4 tsp sweet paprika
- 1˝ tsp smoked paprika
- 6 oz. sourdough or other rustic bread, cut into ˝-inch cubes (about 4 cups), divided
- 6 cups water
- 2 Tbsp chicken bouillon (such as Knorr chicken Base) [Better than Boullion is better]
- Kosher salt and ground black pepper
- 4 large egg yolks
- 2 Tbsp sherry vinegar (optional) [but recommended]
Establish the Flavor Base
In a medium saucepan over medium-low, combine the scallion whites, garlic, and 3 Tbsp of the oil. Cook, stirring occasionally, until beginning to color, 8 to 10 minutes.
Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.
Add the Bread
Add 1 cup of the bread cubes and stir well. Whisk in the water and bouillon, increase heat to medium-high and bring to a simmer.
Reduce heat to medium-low and simmer, whisking occasionally to break up bread, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.
Prepare the Croutons
Meanwhile, in a 12-inch skillet over medium, combine the remaining 3 tablespoons oil, the remaining 3 cups bread, the scallion greens, and ˝ tsp each salt and pepper.
Cook, stirring occasionally, until browned and crisp, 8 to 10 minutes.
Whisk in the Yolks and Serve
In a medium bowl, whisk the egg yolks. Temper by slowly whisking in about 1 cup of the hot broth. Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar. Taste and season with salt and pepper.
To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.
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Recipe from Milk St.
177milkstreet.com