Saturday, October 20, 2007
If there was one "staple" dish that I start making in the fall when the cold weather arrives, it is this one. This recipe originates in Spain and it is considered "peasant food" meaning it is rustic and usually served only in rural areas. This dish is so simple to make and all that is needed to go with it is some bread, cheese and wine. From start to finish, I can make this dish in fifteen minutes.
20 cloves garlic, chopped
1/4 cup good olive oil (extra virgin, imported)
1 tbsp paprika (sweet or smoked but not hot)
Pinch of saffron
1 14 oz. can tomatoes or 1 1/2 cup chopped fresh
6 cups chicken stock
2 eggs, beaten
1. Place garlic and oil in a large saucepan and cook over medium heat for 2 minutes but do not brown the garlic - browning the garlic will make for a bitter soup.
2. Add paprika and saffron and cook for another 2 minutes. The mixture may stick to the saucepan.
3. Add tomatoes and cook for another 2 minutes.
4. Add chicken stock and bring to a boil.
5. When soup is boiling, reduce heat, stir in eggs and return to simmer.
Place a piece of stale bread in each bowl and ladle soup into bowl.