Spanish Garlic Soup
2 servings
35 minutes
Spanish garlic soup is a traditional dish of Spanish cuisine with rustic roots. It originated as simple yet nourishing food for peasants and has become a culinary classic over time. This soup combines aromatic roasted garlic, rich chicken liver, spicy hamon, and the heat of chili pepper to create a deep, warming flavor. Bread adds richness to the soup while the egg contributes softness and a velvety texture. Thyme completes the composition with a subtle spiciness. This soup is perfect for cool evenings; it is nourishing and warming. Served hot and garnished with a sprig of fresh thyme, it pairs best with fresh bread and a glass of Spanish wine.
1
Crush, clean, and chop the garlic coarsely, peel the bread crust and cut it into large cubes.
- Garlic: 12 cloves
- White bread: 80 g
2
Cut the liver into large pieces, chop the ham into large pieces, remove the seeds from the chili and finely chop 0.5 of a pod.
- Chicken liver: 150 g
- Jamon (Spanish cured ham): 40 g
- Chili pepper: 1 piece
3
Sauté garlic in olive oil over medium heat for 30 seconds, add ham and liver, and fry, stirring constantly, for another 2 minutes.
- Olive oil: 20 ml
- Garlic: 12 cloves
- Jamon (Spanish cured ham): 40 g
- Chicken liver: 150 g
4
Add bread cubes and fry for another minute.
- White bread: 80 g
5
Add chopped chili pepper, pour in chicken broth, bring to a boil, and simmer covered on low heat for 20 minutes.
- Chili pepper: 1 piece
- Chicken broth: 500 ml
6
Beat the egg until smooth and add it to the soup, stirring actively; taste and adjust salt and pepper.
- Chicken egg: 1 piece
- Thyme: 1 g
7
Pour the soup into bowls, garnish with a sprig of thyme, and serve hot.
- Thyme: 1 g
