Sopa de Ajo
- 4 cloves of garlic, crushed
- 5 cups of water
- 4 tsp extra virgin olive oil
- 1/4 cup fresh chopped parsley
- 4 slices stale or hard Cuban or French bread
- 1 beef bullion
- 4 eggs yolks
In a sauce pan, over low to medium heat, sauté the crushed garlic in olive oil being careful not to burn the garlic. Bring 5 of cups of water to boil and add the beef bullion, the sauté garlic together with the olive. Reduce the heat to low and simmer for about 5 minutes. Taste and adjust for salt and pepper. Serve the four portions into small soup bowls and while still very hot add 1 egg to each . It should be hot enough for the eggs to pouch. Add one slice of bread to each serving and top with chopped parsley.
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