Crock-Pot Sopa de Ajo (Castilian Garlic Soup) Recipe


Nutrition

Cal/Serving: 212
Daily Value: 11%
Servings: 4

Low-Sodium
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat5g8%
Saturated2g8%
Trans0g0%
Carbs32g11%
Fiber3g10%
Sugars2g0%
Protein11g21%
Cholesterol186mg62%
Sodium83mg3%
Calcium100mg10%
Magnesium43mg11%
Potassium692mg20%
Iron3mg15%
Zinc1mg9%
Phosphorus211mg30%
Vitamin A281IU6%
Vitamin C17mg28%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg17%
Niacin (B3)1mg7%
Vitamin B61mg41%
Folic Acid (B9)46µg11%
Vitamin B120µg7%
Vitamin D1µg0%
Vitamin E1mg3%
Vitamin K3µg4%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Lemon Olive Oil Cake
This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus...
Maple Pulled Pork
Enjoy this easy and delicious maple pulled pork with flavorful spices enhanced by the subtle...
Spicy Vegetarian Chili
This vegetarian chili is hearty and healthy. Start soaking the dried beans for this easy chili...

Crock Pot Garlic Soup
Claire Bullen

Is there any single food associated with warmth, healing, and comfort more frequently than chicken soup? Moms, old wives, and the majority of culinary cultures around the world agree: Whether you're under the weather, battling the incoming winter chill, or simply feeling out of sorts, nothing else feels as restorative as a steaming bowl of the stuff.

During the latest cold snap, I decided to stray from the Campbell's route and prepare Sopa de Ajo, a Basque version of chicken soup. While the Basque recipe traditionally calls for day-old-bread to give the soup some textural heft, I substituted it with potatoes to make the recipe a bit heartier and more crockpot-friendly .Click here for more of the 101 Best Slow Cooker Recipes

This is the chicken soup of our collective childhood consciousness on steroids. Aside from the fact that it's perfumed with more than 40 cloves of garlic, pinches of saffron, cumin, cayenne, and paprika, it is topped with a poached egg, which, when pierced, leaks its golden yolk into the soup's depths. It's almost magical, and is virtually guaranteed to cure that cold of yours in no time at all.

Click here to see Cozy Comfort Food Recipes. 

 

4
Ratings20

INGREDIENTS

  • 2 heads of garlic (approximately 40 cloves)
  • 4 olive oil
  • Salt and fresh black pepper, to taste
  • 1 large yellow onion, diced
  • 3/4 ground cumin
  • 1/2 paprika, plus more for garnish
  • Pinch of saffron
  • 1/2 cayenne
  • 3 russet potatoes, peeled and chopped into small chunks
  • 4 chicken broth
  • 4 eggs, poached

DIRECTIONS

Preheat the oven to 400 degrees. In a small glass baking dish, place 30 unpeeled cloves of garlic. Drizzle over with 2 tablespoons olive oil and salt and pepper to taste, mixing to ensure that the garlic is evenly coated. Cover the dish with aluminum foil and roast the garlic for approximately 30 minutes, until it is soft and golden-hued.

While the garlic is roasting, peel and mince the remaining 10 cloves of garlic. Heat the remaining two tablespoons of olive oil in a medium saucepan; once hot, add the garlic and onion and sauté over medium heat for around 5 minutes, until the onion is soft and translucent and the garlic is fragrant (but not browned). Remove the saucepan from the heat.

Once the garlic has finished roasting, remove from the oven and let cool for 10 minutes. Gently unpeel the cloves and set aside (the peels should come off very easily). Discard the garlic peels.

In a crock pot, add the sautéed garlic and onion mixture, the roasted garlic, and all of the remaining ingredients, except for the eggs, and adding more salt and pepper to taste at this stage. Stir to ensure the ingredients are evenly combined. Cook in the crockpot on low heat for 6-8 hours, stirring very occasionally if possible, until the potatoes are falling apart. Break up any remaining large potato pieces with a wooden spoon or a fork.

When the soup has finished cooking, ladle into 4 bowls. Top each with a freshly poached egg and an extra pinch of paprika for color.

Recipe Details

Servings: 4
Total time: 9 hours
Cuisine: Spanish/Tapas

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human