sopa-de-ajo

It is a typical dish from the towns of the Castilla y León region. Its origin is linked to farm workers. It is a dish associated with the traditions of the Camino de Santiago at Easter.

The recipe varies depending on the ingredients and the cook, making it a unique dish that goes hand in hand with the tradition of the town or the economic situation of whoever prepares it.

Origin of Garlic Soup

It has its origins in rural areas that converge in the Castilla y León region, which is why it is well known in the gastronomy of the Camino, especially in the Camino Francés area. It is easy to prepare since the ingredients at hand are used, as the field workers originally did.

It is a tradition to serve it at Easter, a typical date where the aroma of Garlic Soup hooks pilgrims. If you pass through Zamora on Easter dates it will become common to find its characteristic aroma.

Ready to make your own Garlic Soup?

You must be cautious about the ingredients so that you get the desired result, so you can do it both in the hostel and in the comfort of your home.

Ingredients:

· 165 gr of serrano ham
· 10 slices of hard bread (or from the day before)
· 6 eggs
· 9 garlic cloves
· 2 tablespoons of paprika
· 60 ml of extra virgin olive oil
· 2 liter of water or broth (meat or chicken)

Preparation of the Garlic Soup

· Peel the garlic heads and then chop them into not-so-small pieces. Take advantage and prepare the ham to cut it into pieces too.
· Take a frying pan and pour a splash of oil, now we are going to make a sauce with the garlic and the pieces of ham. It will be ready when the garlic starts to turn golden
· In the same pan, add the 5 slices of bread and mix them well, when they are lightly toasted, pour the paprika over the mixture, this gives it its distinctive red color.
· In a saucepan, pour the water or the broth, place it on the fire and pour the breads. Now stir gently until everything is mixed and then boil for 20 minutes over low heat, without letting it reach the boiling point.
· Meanwhile, toast the other breads in the olive oil, after 20 minutes you put it as a float in the soup and wait for it to soften.
· Lastly, turn off the heat and pour the eggs into the soup, stir and let it steep for 3 to 5 minutes.

And to eat!

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