I was not looking for a new garlic soup recipe, as I have a couple that I already quite like. But this one from the magnificent Moro The Cookbook differs so wildly from the other versions that it's basically a completely different soup. But man, is it delicious.
Instead of simply sautéing sliced garlic, the cloves are left to slowly roast with their skins on in a pan until they turn soft and golden brown. The result is a garlic soup that's slightly sweet, slightly smoky, and totally addicting. The wonderful red hue is thanks to some finely diced chorizo and a pinch of smoked sweet paprika, and some body is guaranteed with the toasted bread.
The only issue I had with the soup was how to poach the eggs. Of course, we already have a great recipe for poaching eggs, but this recipe advises simply dropping the eggs into the soup with two minutes left to cook. It does sort of work, and it allows one to only use one saucepan. But the eggs are hard to scoop out, and half of mine fell apart. Of course, even if you do get a perfectly poached egg in the soup you're eventually going to break it up with a spoon. So take the easy route if you'd like, or just try to live dangerously and poach the eggs as written below.
- 4 tablespoons olive oil
- 4 large garlic bulbs, broken into cloves, leave skins left on
- 3 ½ ounces Spanish chorizo, diced
- ½ teaspoon sweet smoked Spanish paprika
- 4 ¼ cups chicken stock
- 4 eggs
- 8 slices ciabatta bread, toasted and chopped
- kosher salt and black pepper
Pour oil into medium-sized saucepan set over low heat. Add all garlic cloves and cook, stirring often, until skins are golden brown, 15 to 20 minutes. Remove garlic with slotted spoon, and set aside to cool for one minute.
Peel garlic cloves and squeeze out soft flesh. Discard skins. Puree garlic in blender.
Scoop out any garlic skins left in saucepan. Then add diced chorizo and turn heat to medium. Cook until it starts to caramelize, about two minutes. Add thyme, and cook until fragrant, about 10 seconds. Add pureed garlic and paprika. Stir well, and then pour in chicken stock. Bring to simmer, and then reduce heat to medium low and simmer for four minutes. Season to taste with salt and pepper.
With two minutes left, carefully add toasted bread and eggs. Once eggs are cooked, turn off heat. Divide eggs between four bowls, and ladle over soup.