Sopa de Ajo Castellana | Castilian Garlic soup by Spanish Cooking

Today I want to share traditional comfort food, as old as old castles. Consumed mostly in winter, it helps with cold weather, is cheap and was originally conceived to use stale bread (in old times throwing bread was considered a sin!). If you decide to try it don't overcook the egg. This way you can enjoy the creamy or runny yolk which will enhance the broth. And don't burn the garlic and paprika, since it would spoil the flavours. And above all: don't use too much bread, since it expands while cooking!

INGREDIENTS (2 servings)

- 4-6 garlic cloves
- 2 tbsp olive oil
- 2 tsp sweet paprika
- 2-4 stale bread slices
- 600 ml chicken or vegetable stock

-------------------------------------------------------------------------------

Hoy quiero compartir una receta tradicional, antigua como los viejos castillos. Se consume habitualmente en invierno ya que ayuda a combatir el frío, es barata y originalmente se utilizaba para no tirar el pan (antiguamente era un pecado). Si decides prepararla, no te pases con la cocción del huevo. Así podrás disfrutar de la yema cremosa o líquida, que mejora la consistencia del caldo. Y no quemes el ajo ni el pimentón, porque estropearía el sabor. Y sobre todo uses demasiado pan, porque se hincha con la cocción.

INGREDIENTES (2 raciones)

- 4-6 dientes de ajo
- 2 cucharadas de aceite de oliva
- 2 cucharillas de pimentón dulce
- 2-4 rebanadas de pan duro
- 600 ml caldo de pollo o vegetal