Cuban Garlic Soup recipe (Sopa de Ajo)
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
This soup is a very strong tasting and rich soup due to the amount
of garlic and butter. You may wish to saute the garlic in less
butter, or cut the amount of garlic used. I love it as is. Serves
Half a head of garlic, each clove peeled and mashed
1/2 a large yellow onion, sliced thin
1/4 lb butter
6 cups of chicken or beef broth (I prefer the chicken for this)
Salt and freshly ground white peppercorns to taste
1 piece of bread, toasted, per person- can be cubed
1 raw egg per person (* optional)
In a large saucepan, saute the mashed garlic and sliced onion slowly
in the butter. Don't let the garlic turn brown and bitter. When
onions are translucent transfer garlic, onions and butter to a food
processor or blender.
Add a small amount of broth and process until onion and garlic mix
is all smooth. Return to saucepan and add the rest of the broth and
seasonings. If you would like it creamier, substitute some of the
broth for half and half or cream.
Place a piece of toast (or cubes) in each bowl and break an egg over
it. Ladle the soup over the egg and toast.
(*) If using the raw egg, be sure you know the source and that the
eggs are safe.
Serves 4-6 people.
Main Cuban recipe pages:
• soups •