La mejor receta que tenéis es la pasión. - Ferran Adriá
The best recipe you have is passion. - Ferran Adriá

miércoles, 8 de julio de 2015

Sopa de ajo / Garlic soup

Yum

Hola!!! Como andan?? Espero que bien y con ganas de conocer nuevas recetas, como yo, que hoy subo una receta que no habia probado antes, sopa de ajo.
La sopa de ajo es una receta tipica española, una cocina que particularmente me atrae mucho, y que como muchos platos tradicionales, se caracteriza por tener pocos ingredientes, una receta sencilla pero con mucho sabor. Y al igual que el risotto, es una comida reconfortante, ideal para el frio.
Hay mil versiones distintas... Con jamon crudo rehogado con el ajo o colocado seco una vez finalizado, con pan tostado o sin tostar, con caldo o con agua. Espero que esta versión les guste y se animen a probarla.

Hello!! How are you?? I hope you are fine and anxious for cooking new recipes, like me, that today I post a recipe that I've never tried before, garlic soup.
The garlic soup is a tipical spanish recipe, a cuisine that I particularly love, and that as many traditional recipes, it's characterized for having few ingredients, a simple recipe but with a lot of flavor. And as the risotto, is comforting meal, ideal for the cold weather.
There are thousand versions... With prosciutto cooked with the garlic or putting it dried once the soup is finnished, with toasted bread or untoasted bread, with stock or water. I hope you like this version and try it.



Ingredientes (4 porciones):
-2 cabezas de ajo
- 1500 ml de caldo de verdura (tambien pueden usar agua).
- 100 grs de jamon crudo.
-500-750 grs de pan tostado.
-200 ml de vino blanco.
-1 cda de pimenton dulce.
- Pimienta de cayena o aji molido.
-Huevos. 1 por porcion.
-Aceite de oliva.
-Sal.
-Perejil.

Ingredients (4 serves):
-2 garlics.
-1500 ml vegetable stock (you can use water).
-100 grs prosciutto.
-500-750 grs of toasted bread.
-200 ml white wine.
- 1 tablespoon mild paprika.
-Cayenne pepper or ground pepper.
-Eggs. 1 per serving.
-Olive oil
-Salt.
-Parsley.



Picar el ajo. Este paso es varia segun los gustos, pueden usar los dientes enteros, cortarlos muy fino, o como opte yo, picar muy finamente una parte y otra en pedazos mas grandes, de esta manera los trozos mas chicos se deshacen en el caldo y podemos sentir los mas grandes al comer.
Rehogar el ajo y el jamon crudo picado en tiras (reservar algunas para el final) con abundante aceite de oliva. Una vez que comienza a tomar color, incorporar el pan tostado previamente cortado. Revolver por un minuto e incorporar el vino blanco. Una vez que se evaporó el alcohol, incorporar el caldo, agregar la sal, el pimenton y la cayena o el aji. Cocinar por 20-30 minutos.

Chop the garlic. This step is depends on you, you can use the whole garlic clove, chop it very small or, as I choosed, chop very small one part and the other part on larger pieces, so the smaller pieces will tear up in the stock and we can taste the larger pieces.
Cook the garlic and the prosciutto cut in stripes (keep some for the end) with a good amount of olive oil. Once the garlic starts to golden, add the toasted bread previously cutted. Stir for a minute and add the wine. Once the alcohol is evaporated, add the stock, the salt, the paprika and the cayenne. Cook for 20-30 minutes.



Tostar en el horno una feta de pan y algunas tiras de jamon. Picar finamente el perejil.
Una vez que la sopa ya esta lista, colocarla en una cazuela o el plato sopero en que la vamos a servir (tiene que ser resistente al horno) y agregar un huevo. Podemos optar por agregar el huevo entero, batirlo y mezclarlo con la sopa o mezclar la clara y luego colocar la yema. Llevar a un horno fuerte por 5 minutos o hasta que cuaje el huevo.
Servir con el pan tostado, las tiras de jamon y el perejil picado.

Toast a piece of bread in the oven with the rest of the prosciutto. Finely chop the parsley.
Once the soup is ready, pour it in the soup bowl you'll use to serve (it must be ovenproof) and add the egg. We can choose to add it whole, whisk it and mix it with the soup or mix the white and then add the yolk. Take it to a very hot oven for 5 minutes or until the egg cruddle.
Serve it with the toasted bread, the prosciutto and the parsley.


Espero que les haya gustado la receta, y como siempre, que la repitan!! Les recuerdo que si quieren pueden seguirme en Facebook, Twitter e Instagram, donde voy a ir subiendo los links de cada actualizacion del blog:

I hope you like the recipe, and as usual, cook it!! I remember you that you can follow me on Facebook, Twitter and Instagram, where I'm posting the links with every blog update:

https://www.facebook.com/foodlosophy1

https://twitter.com/foodlosophy1

https://instagram.com/foodlosophy1/

8 comentarios:

  1. Looks so tempting, feel like getting a slice of bread and eating it right now :)

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  2. This looks amazing! And that bread dipped in the egg yolk! YUM! By the way, maybe you can the size of your photo to make it bigger.. They look great but a bit small for my eyes :P

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  3. I had to come to your blog to check out the recipe after seeing it on FB, Santiago! These are all my favourite ingredients and I'm making this! I'm going to ask your permission now to post it on my blog with credit and links going to you, of course. I may tweak it a little because I'm so bad with adding eggs to things, I usually mess it up, lol.
    Absolutely love this and I will make garlic bread for dipping! The more garlic the better, lol.

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    Respuestas
    1. Thank you very much Robyn!! Of course you can post it, I'm really happy to know you want it to make and share this recipe :) Please post the link on my FB so I can share it too!!! If you want a little advice for the egg: one way to make it easier to cook is separate the yolk from the white, then add the whites with the hot soup (you can give it a little stir so the hot soup helps to cook the whites) and once it's cook add the yolk so is warm but juicy :)
      I hope you enjoy cooking it and, of course, eating this soup :) hahaha

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  4. Parece muy rico! He hecho sopa de ajo pero no se me occurió añadir prosciutto ni huevo. Buena idea!!

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  5. I really like the flavors of Spain. This looks delicious.

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  6. This looks amazing! My husband is Lebanese, so we eat a lot of garlic and have a Lebanese garlic soup that we eat all the time. This Spanish version sounds fantastic, and I will definitely be trying it out.

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  7. YUM! I am completely obsessed with garlic, so I definitely need to try this soup!

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