The daring cooks challenge this month was to make a bread soup. I don’t have a Spanish recipe book in my house other than one for tapas and so I turned to the internet for some help. I found this recipe from Dan Lepard and as my blog friend Claire has had great success with his recipes I decided his would be the one I would use. I had no expectations as to what the soup would taste like or look like as I have never tried a soup of this nature before. I think I made one error though when making this soup. The recipe called for 750mls of liquid and would serve 4. As I was making the soup for just the two of us, I reduced the quantity to 500mls. It resulted in quite a thick soup. It was really tasty though and I can well imagine that for a farmer coming in from the fields at lunch time, this garlic soup would go down a treat. I served it with some pork rashers that Dave had done on the braai (BBQ). Dan suggests adding bacon or salt cod to the soup and so the rashers were a perfect addition to our meal. I was also amazed at how my zopako bread completely dissolved as I stirred in the eggs.
- 60 mls olive oil
- 2 dried chillies
- 8 garlic cloves peeled and thinly sliced
- 8 cm piece of zopaka bread thinly sliced
- 1.25 mls smoked paprika
- 75 mls puréed tinned tomatoes
- 1 red pepper roasted, peeled and mashed to a pulp
- 500 mls chicken stock
- salt to season
- 2 eggs beaten
- Heat the oil in a large saucepan on a low heat
- Add the chillies and garlic and sauté until the garlic turns golden
- Increase the heat to medium high and add the bread
- Once the bread has soaked up the oil, leave it to brown, turning occasionally
- Add the paprika and as soon as you can smell it, pour in the tomato, pepper pulp and chicken stock
- Season to taste and leave to simmer for 20 minutes
- Bring to the boil, stir in the eggs and serve hot
Click on the links for conversions and notes.
Blog-checking lines: Our November Daring Cooks’ hostess was Begoña, who writes the beautiful blog, Las recetas de Marichu y las mías. Begoña is from Spain and didn’t want to go with the more common challenges of paella or gazpacho, she wanted to share with us another very popular recipe from Spain that we don’t see as often called Sopa Castellana which is a delicious bread soup!
What I blogged:
- one year ago – Food and Wine Bloggers Indaba
- two years ago – Red Wine Braised Short Ribs
- three years ago – Friday’s Food Quiz
23 thoughts on “Garlic Soup, A Traditional Bread Soup”
I was expecting a lot more garlic than that. Can you really taste it?
I could not at the time of eating it, but Dave could. However, I knew by the amount of water I drank through the night that there was garlic in it 🙂
I have never seen a recipe like this before! I must give it a try 🙂 xx
this could be made for school lunches as Dave had it cold the next day 🙂
I’ve made a garlic soup using an Alain Ducasse recipe but it was quite different! I loved it though and it was great for when you were coming down with something 🙂
That is a great idea to make it when you are not feeling well 🙂
What a interesting recipe Tandy. Sounds fabulous.
🙂 Mandy xo
thank you Mandy 🙂
I think this soup would be a hit in our house, I love that additional touch of heat added in.
It is a great recipe to have!
The first time I ordered garlic oup in Spain I was soooo disappointed – it was a bowl of hot water with a few slices of fried garlic in it and a poached egg. Horrible! However, I know now there are lots of different variations and I love yours!
that sounds gross! Mine was the complete opposite 🙂
it’s unique soup since you melted the bread within it…
i guess using roasted garlic made it better for my licking!
it is very tasty 🙂
A very unique and delicious recipe!
thank you Kiran 🙂
Thanks for the mention and I am so glad you are enjoying Dan’s recipes. I’ve not tried bread soup so I’ll have to give this a go.
It is my pleasure! This soup has great flavour 🙂
This is a very different recipe from the garlic soup that I’ve made but it sounds delicious! And, another great use for your bread!
It was a very bready soup recipe 🙂
Just popping in to say this looks delish and is also bookmarked for next winter. I saw this at the bottom of the prok cheeks post and clicked on the link. Just what you wanted!
I am so glad to read this Fiona!