Sopa de Ajo (Traditional Spanish Garlic Bread Soup) is one of those dishes—an example of the great cuisine of bread, the kingdom of leftovers, and the audacity to make the best out of what’s in the larder. This utterly delicious, rustic recipe comes to us from Ibán Yarza, as appeared on Johanna Kindvall’s Kokblog blog.
He says, “There is a certain austerity to many traditional Spanish dishes that I find utterly appealing. You can find soups made with bread throughout Spain, from north to south, from Majorca to Andalucía, cold and hot, thick and light, meaty or full of vegetables.
The recipe below is perhaps the best-known version, where only four ingredients (bread, garlic, olive oil, and paprika) are able to convey childhood memories and a bit of daydreaming on a dull winter evening.
Because of the lack of meat, this soup has traditionally been a Lenten dish; in fact, the whole concoction is plain and clear frugality. Rejoice.”
— Ibán Yarza, as appeared on Johanna Kindvall’s Kokblog blog
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