Soups
Sopa d’All (Garlic Soup) (Sopa d’All)
Ingredients
- - Garlic cloves, thinly sliced — 30g (6 cloves)
- - Stale bread, torn into pieces — 150g (2 cups)
- - Paprika — 5g (1 tsp)
- - Olive oil — 45ml (3 tbsp)
- - Water or chicken stock — 1L (4 cups)
- - Eggs — 4 (4)
- - Salt — 5g (1 tsp)
Method
- Heat olive oil in a large pot and gently cook the sliced garlic over low heat until soft and golden, taking care not to burn it.
- Stir in the paprika and cook for 30 seconds.
- Add the torn bread and stir to coat in the oil and spices.
- Add water or stock and salt, and bring to a simmer.
- Simmer for 15 minutes, breaking up the bread further with a spoon, until the soup thickens slightly.
- Crack the eggs directly into the simmering soup and poach for 3-4 minutes until just set.
- Ladle into bowls, ensuring each portion gets a poached egg.
Introduction: A warming, simple soup of slowly cooked garlic, bread and paprika, finished with a poached egg for a satisfying finish.
Cultural Background: Garlic soup is a humble, economical dish shared across the Pyrenean regions, historically valued for warming shepherds and workers through cold mountain days.
Tips: Cook the garlic gently — burnt garlic will turn the whole soup bitter. Use genuinely stale bread, as it absorbs the broth better than fresh bread.
Variations: Add a little chopped ham for a heartier version. Finish with a sprinkle of fresh parsley.
Vegetarian/Vegan: Naturally vegetarian if made with water or vegetable stock rather than chicken stock.
Serving Suggestions: Serve hot, straight from the pot, as a warming starter or light meal.
Storage: Refrigerate for up to 2 days; the bread will continue to soften over time.
Reheating: Reheat gently on the stovetop; add a poached egg fresh if reheating a portion without one.
Nutrition: 230 kcal | Protein 9g | Carbs 24g | Fat 11g
FAQs:
Q: Can this be made without egg? A: Yes, the soup is still satisfying without it, though the egg adds richness and is traditional. Q: Why does my soup taste bitter? A: This usually means the garlic was cooked at too high a heat and burned — cook low and slow instead.
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