Red Garlic Soup
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
910 g
Chicken Bone2 tsps
Sweet PaprikaDirections:
1
Prepare the chicken stock by combining the chicken bones, onion, and garlic head in a large pot
2
Add enough water to cover, about 1 gallon, and bring to a boil
3
Skim and discard foam that rises to the top
4
Reduce to a simmer and cook, uncovered, about 1 hour, periodically skimming foam from the top
5
If liquid is evaporating too rapidly, add a cup or two of water
6
Strain by lifting liquid out with a ladle
7
Discard the onion and garlic, and set aside to cool
8
Reserve 2 quarts for the soup, and save the extra for another use
9
(It will keep in the refrigerator up to 5 days)
10
Heat the 1/4 cup olive oil in a large saucepan, add the 6 cloves minced garlic, and saute until golden
11
Add the cured ham, and saute for a minute
12
Add the tomato and paprika, and saute briefly, then add the reserved chicken stock
13
Bring to a boil, reduce heat and simmer for 30 minutes
14
Meanwhile, toast the bread, rub half a clove of the remaining 3 garlic cloves over each piece, and drizzle with the remaining olive oil
15
With a mortar and pestle, pound the leftover garlic halves, cumin seeds, and saffron
16
Stir paste into the simmering soup, and add the bread, breaking it up a bit
17
If using eggs, break the eggs into the simmering soup and poach them until set, but yolks still soft
18
Serve soup immediately, ladling it into warm earthenware bowls