Basque Garlic Soup
Sopa de ajois a balm for a cold day enjoyed throughout Spain. The piping hot bowl of garlicky, smoky broth is filled with tendrils of eggs, thickened with bread, and heightened with a splash of sherry vinegar. In the Basque region, this soup traditionally uses a bread calledzopako ogiathat has a broad, dry crust, and very little crumb, making it perfect for thickening soup. This soup, from writer and cookbook author Marti Buckley, calls for a baguette that's very well-toasted—almost burnt—in olive oil to add body and roasted depth. The piquant broth is also infused with an entire head of garlic and thickened with egg. Some recipes call for a poached egg to float in each bowl of soup, but beating the egg and stirring it into the hot soup infuses each bite with flavor and the delicate wisps of egg add a beautiful texture to the broth. With a short ingredient list, this seemingly simple soup is truly elevated by each addition. Use your favorite sherry vinegar for a clear, acidic note that isn't ever harsh or bitter. A fruity, grassy olive oil will carry flavors of garlic into each spoonful. The quality of the paprika and bread make all the difference in this dish, so open a fresh canister of true Pimentón de la Vera, and use the best baguette you can find. Best of all, this soup comes together in under an hour and tastes even better the day after it's made.Recipe used with permission fromBasque Countryby Marti Buckley (Artisan Books). Copyright © 2018.
