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Garlic soup, a traditional and easy dish
A traditional dish from Aragonese cuisine, such as garlic soup, which was widely used during the cold months. It has its roots in antiquity, when it was essential to know simple, comforting, and economical recipes. With basic ingredients but full of flavor. In this recipe, we'll explain how to prepare garlic soup, using some of the most characteristic products of the area, such as our longaniza de Aragón, our outstanding extra virgin olive oil, and also our wonderful Chorizo.
These ingredients will make our dish not only full of flavor but also give it the authentic touch of Teruel's gastronomy.
Take advantage and learn this recipe to make winter nights with your family warmer.
INGREDIENTS
- Garlic (fresh, best)
- Extra virgin olive oil
- Day-old bread (rustic or rustic bread)
- Sweet paprika from La Vera
- Chicken or vegetable broth (homemade is best)
- Egg (optional)
- Chorizo from Teruel (adds flavor and body)
- Longaniza sausage from Aragon
- Salt and pepper to taste
STEP BY STEP
1.- Peel and finely chop the garlic, and if you have included chorizo/longaniza, cut it into thin slices. And the day-old bread is torn into large pieces.
2. Fry the garlic in a saucepan with hot oil. It's IMPORTANT that it's golden brown but not burnt, or you could ruin the dish.
3. If you've added chorizo/longaniza, fry it with the garlic until it releases some of its juices.
4. Add the bread to the saucepan and stir well so it absorbs the flavor of the oil. Cook for 2-3 minutes.
5. Sprinkle with paprika and stir well. Then add the stock, approximately 1 liter. Bring it to a boil and cook for 10-15 minutes.
6. Add the egg. For a more substantial version, crack an egg into the saucepan when the soup is boiling and let it cook for 2-3 minutes until the white is cooked and the yolk is set. intact.
7.- Adjust the salt and pepper to your taste, then serve and enjoy the soup.
HISTORY AND CONTEXT OF THE DISH
Garlic soup is one of the dishes that has been a staple for generations in Aragon and other parts of Spain.
This dish originated in rural areas, as it wasn't simply prepared to use up stale bread.
It's also a very nutritious dish, perfect for long days working in the fields, thanks to its low cost and abundance of simple ingredients.
In Teruel, this dish is especially valued during the region's cold winters.
With simple ingredients, but with a powerful flavor from garlic and La Vera paprika, the soup is a perfect example of traditional Teruel cuisine.
Based on humble dishes, with a robust and comforting flavor, making it one of the favorite meals of the region's inhabitants.
TIPS AND VARIATIONS
With Egg
As we mentioned, adding an egg to your garlic soup is an excellent way to give your dish an extra touch of flavor and protein. *Tip: Let the egg cook in the hot broth for essential yolk texture.
With Ham or Longaniza Sausage
For a more Teruel-style version, you can add either Aragonese longaniza sausage or a little Teruel ham. This will give your soup extra flavor and enrich the dish with Teruel's gastronomy.
Vegan Version
If you decide you prefer a lighter soup, omit the chorizo or longaniza and use vegetable broth instead of chicken. *Tip: Add a little olive oil and you'll see the difference in flavor.
With hot paprika
And to give it a more intense touch, we add a little sweet paprika, which will give the perfect touch without overpowering the essence of the dish.
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