Garlic Soup

Made this tonight but substituted the bread with cauliflower and used spicy hungarian paprika mixed with smoked paprika instead of sweet spanish paprika.
Probably a different flavor profile than the original recipe but still a great soup and fun to make.

I make a garlic soup very often: take stale white bread, fry it in olive oil, add crushed garlic (make sure it doesn't burn), add water and salt, and let it simmer for about 10 minutes. Before serving, poach an egg in it. All in one pan, delicious.

I think many things could work in place of the bread of the original recipe, which is there mostly to add body to the soup. From my own experience, cannellini (white kidney) beans make for the best white bean in soups and white chili. Garbanzos probably would do well in this, too.

Shredded, sauteed summer squash would be a nice substitute for the bread in warmer weather months, for a quick supper alongside, say, chicken salad or hummus.

We made this recipe per the instructions and it was inedible, with a consistency like glue. It was terrible having to throw what should have been good food straight into the garbage.

(1) should be STALE bread, otherwise you end up with mush;
(2) don't bother with a food processor (again: mush);
(3) try adding the egg whole, beat just a little bit instead of whisking beforehand (what's with all these "mush" techniques?) - besides, the yolks add nice flavor
(4) use the yolks and you don't need so much paprika, if any at all
(5) I like to slap a bit of coarsely-chopped parsley on top before serving, for color, crunch, and flavor

Everybody in Spain and the Spanish-speaking world seems to have their own recipe for garlic soup. I saute garlic and a chile in olive oil, add chicken stock and, while it's boiling, add eggs whisked with parmesan and parsley. Quick, easy, delicious! My first encounter with garlic soup was in Merida, in 1979. In the old Cafe Merida, you could order it "sin huevo" or "con huevo" (with two poached eggs). I tried to order it with one egg once and was refused service. ;-)

Not even close to the Garlic Soup that I make. For one thing my recipe calls for 5 whole HEADS of garlic as well as onion. There is also Thyme, chicken stock and day old french or other crusty bread. I get rave reviews and requests for it all of the time.

Garlic soup is one of my quick late nite meals. When I make it I crush the garlic cloves with the flat side of a knife or cleaver just enough to break them open and expose more of the insides to the oil, thus flavoring it more. Cook until starting to brown, then remove. Chicken or beef stock both work, add a little tumeric with the paprika. I like this version but prefer a piece of toasted or fried bread on top and a poached egg. Add the garlic back to the soup, a little spinach for more body.

I made this with panko bread crumbs instead of the bread, and added a big pinch of cayenne for a bit of heat. Delicious!

What about substituting white bread for white beans?

Amazing soup! Brought me back to my youth in Spain. Like the scene in Ratatouille when the critic is transported to his younger days. I understand if you’re not familiar with this flavor and texture you might be confused, but it’s totally spot on. I would only add more garlic next time. Gracias!

Sounds good to me. Probably would want to cook rice a long time to break it down a bit.

Russett potatoes diced and cooked, just boiled, until very soft and breaking down would be good too. Start them cooking and then work on the other prep and procedure. Watch how the potatoes are doing.

I didn't process this soup but rather left it sort of chunky (chunky garlic too!) and it was such a pleasure to eat. I also used whole eggs, not just whites.

Where do you see white beans?

Awesome - could use maybe a couple more toes of garlic. and yes, dried bread crumbs....(not gummy wet ones)