Sopa de Ajo
Madrid — Mother recipe · en it
A warm and aromatic soup made with garlic, zucchini, and olive oil, perfect for a cold winter.
📷 Xemenendura — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 4 garlic cloves
- 400 g zucchini
- 400 ml chicken broth
- 50 ml olive oil
- salt to taste
- pepper to taste
- 100 g grated parmesan
- 1 onion
- 100 g bread slices
Method
- Slice the garlic and sauté it in a pan with a bit of olive oil over medium heat.
- Let the garlic caramelize for a few minutes, then add the sliced zucchini.
- Cook for 10-15 minutes until the zucchini is soft.
- Add the chicken broth, reduce the heat, and let it simmer for 10 minutes.
- Finely chop the cooked garlic and add it to the broth with salt and pepper to taste.
- Empty the pan with the caramelized garlic and toast the bread slices with the remaining garlic.
- Serve by pouring the soup into a bowl, adding the toasted bread, and sprinkling with grated Parmesan.
- Serve by pouring the soup into a bowl, adding the toasted bread, and sprinkling with grated Parmesan.
The story
Sopa de Ajo is a traditional Madrid soup that dates back to the times of the Spanish royal court, where it was served as an appetizer for elegant dinners.
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