Sopa de Ajo from Cuba

This soup is strong-tasting and quite rich but extremely delicious.  However it is not recommended if you are planning a romantic evening, unless your partner consumes the same amount of soup as you.  It is definitely something you can knock up quite quickly after a hectic day at work.  This is the Cuban version of a peasant-style Spanish soup.  The Cubans reckon this soup cures all head colds.

8 cloves garlic finely chopped

1 onion finely sliced

½ cup butter

2 stock cubes (Chicken or vegetable)

5 cups water

1 cup cream

1 teaspoon salt

1 teaspoon pepper

½ teaspoon paprika

4-6 slices bread

4-6 eggs

Melt the butter in a pot and sauté the garlic and onion until soft but not brown.  Remove from the pot and set it aside for the time being.  Fry the bread slices in the pot.  Put them aside.  Pour the water into the pot.  Add the stock cubes, salt, pepper and paprika.  Bring to the boil.  Add in the garlic and onion you set aside earlier.  Reduce the heat and allow to simmer for 30 minutes.  Add the cream and stir it in and let it simmer for another 10 minutes.  The egg part of this dish can be done in different ways or omitted if you don’t eat eggs.  You can poach the eggs in the simmering soup for 2-3 minutes or you can opt for the more traditional Cuban method.  The traditional method is to put a slice of fried bread on the bottom of each individual soup bowl and break a raw egg over the bread (or croutons if you prefer.)  Pour the hot soup over the raw egg and let it stand covered for about 3 minutes until the egg is cooked.

If you are poaching the eggs in the big pot, then put your bread slices or croutons on the bottom of the soup bowl, add the soup and carefully place a poached egg on the top.
Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8.  All her books are available on Amazon in both kindle and paperback formats.  Cindy is currently working on a recipe book.