• Dish Type:

    Spanish Garlic Soup

  • Season:

    All Year, Summer

  • Prep Time:

    10 minutes

  • Cook Time:

    30 to 35 minutes

  • Serves:

    4

Ingredients

  •  1/3 cup of Garlic California Extra Virgin Olive Oil
  • salt and white ground pepper to taste
  • 10 garlic cloves, peeled
  • 3 large slices of stale bread cut into cubes
  • 4 cups of vegetable broth
  • 2 cups of water
  • 4 eggs (free-range)

Instructions

  1. Heat oil in a large non-stick deep pot over medium heat.
  2. Sauté the garlic with a pinch of salt and pepper for about two minutes.
  3. Remove the garlic from the oil, crush in a mortar or processor and set aside.
  4. In the same pot, brown the bread.
  5. Add the garlic, broth, and water; stir well.
  6. Cover and simmer for about 15 to 20 minutes over medium-low heat.
  7. Beat the eggs in a bowl.
  8. Turn up the heat and slowly stir the eggs into soup, constantly stirring until eggs are set.
  9. Taste and adjust the salt and pepper.
  10. Serve.
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