“A traditional Spanish soup that comes from the City of Guanajuato, where it was served in the 17th century to the owner of the largest silver mine.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons oil
  • 3 ounces garlic, seperated into cloves (about 30 cloves)
  • 14 cup water
  • 34 cup dry breadcrumbs
  • 6 cups chicken stock
  • 2 eggs

Directions

  1. Heat oil in a large saucepan over medium heat; add garlic and saute, stirring constantly until golden brown, about 8 minutes; transfer to a blender reserving oil.
  2. Puree the garlic with the water and set aside.
  3. Brown the bread crumbs in the reserved oil.
  4. Add the chicken stock and the pureed garlic; simmer covered for 15 minutes.
  5. Beat the eggs lightly in a small bowl.
  6. Bring the broth to a rolling boil and pour in the beaten eggs in a stream, stirring constantly with a fork.
  7. Cook for 3 more minutes and serve.

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