Sopa De Ajo, or garlic soup, is a traditional Spanish dish. It is a delicious and nourishing side dish that combines garlic with bread and broth, enriched with parsley and bay leaf. Ideal for fighting the cold days of winter.
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Using the flat side of the knife, crush the garlic cloves and soften them, but do not brown them, with the oil in a large saucepan
Add the water, the meat extract dissolved in a little warm water, the cleaned parsley, and the bay leaf
Bring to a boil, reduce the heat, cover, and simmer for 40 minutes
Meanwhile, spread the butter on the slices of bread, cut them into 4 pieces, and toast them in the oven at 200 degrees until they are crisp and lightly browned
Strain the hot soup and remove the garlic, parsley, and bay leaf
Gently and gradually incorporate one cup of soup into the egg whites, put the mixture into the saucepan, stir, and serve immediately, garnishing each plate with 2-3 slices of toasted bread
Pan
Wooden Spoon
Spagna
| Energy (kcal) | 157.19 |
| Carbohydrates (g) | 15.47 |
| of which Sugars (g) | 2.26 |
| Fat (g) | 6.02 |
| of which Saturates (g) | 3.4 |
| Protein (g) | 10.35 |
| Fiber (g) | 1.76 |
| Sale (g) | 0.47 |
