Sopa De Ajo, or garlic soup, is a traditional Spanish dish. It is a delicious and nourishing dish that combines garlic with bread and broth, enriched with parsley and bay leaf. Ideal for combating the cold days of winter.
Using the flat side of the knife, crush the garlic cloves and gently wilt them in the oil in a wide saucepan without browning them
Add the water, the meat extract dissolved in a little warm water, the cleaned parsley, and the bay leaf
Bring to a boil, reduce the heat, cover and simmer for 40 minutes
Meanwhile, spread the butter on the bread slices, cut them into 4 pieces and toast them in the oven at 200 degrees until they are crisp and lightly browned
Strain the hot soup and remove the garlic, parsley and bay leaf
Gently and gradually incorporate one cup of soup into the egg whites, pour the mixture back into the saucepan, stir and serve immediately, garnishing each bowl with 2-3 slices of toasted bread
Pan
Wooden spoon
Spain
| Energy (kcal) | 157.19 |
| Carbohydrates (g) | 15.47 |
| of which Sugars (g) | 2.26 |
| Fat (g) | 6.02 |
| of which Saturates (g) | 3.4 |
| Protein (g) | 10.35 |
| Fiber (g) | 1.76 |
| Sale (g) | 0.47 |
