Sopa de Ajo
Ingredients
- ¼ cup olive oil
- ½ pound stale bread, crusts removed and cut into ½-inch cubes (about 3 cups)
- 8 cloves garlic, very finely chopped
- 1 teaspoon hot pimenton (Spanish smoked paprika)
- Coarse salt
- 8 cups store-bought low-sodium chicken stock, vegetable stock, or water
- 6 large eggs
1. Heat olive oil in a large skillet over medium-high heat. Add bread and cook, stirring until golden brown, about 5 minutes. Add garlic, pimenton, and season with salt. Cook until very fragrant, about 3 minutes. 2. Add stock and bring to a boil; immediately reduce heat and simmer until bread is...
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