Spanish GARLIC Potato Soup | Sopa de Ajo con Patatas
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 3 medium waxy potatoes (such as yukon golds)
- 1 head garlic
- 1 tsp sweet smoked Spanish paprika 3 grams
- 2 1/2 cups vegetable broth 600 ml
- 1 bay leaf
- 2 eggs
- 1 tbsp chopped parsley
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Cut the potatoes (peeled) into bite-sized pieces that are 1/4 inch thick (0.635 cm)
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Remove the skins from the cloves of garlic and thinly slice each one
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Heat a stockpot with a medium heat and add in the olive oil
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After a couple of minutes, add in the sliced garlic and mix continuously, after 30 seconds, add in the sliced potatoes and mix continuously
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Once the potatoes are lightly sautéed, about 5 minutes, add in the paprika and season with salt & pepper, quickly mix together, then add in the broth and bay leaf, and raise to a high heat, gently mix together, when it comes to a boil, place a lid on the pan and lower to a low heat
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In the meantime, crack the eggs into a bowl, add in the chopped parsley, and season with salt & pepper, whisk together
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After simmering the potatoes for 10 to 15 minutes and they are just cooked through (you can always pierce them with a toothpick to ensure they are done), grab some of the simmering broth, about a ¼ cup (60 ml), and whisk into the whisked eggs
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Slowly add the tempered whisked eggs into the soup while mixing continuously, then place the lid back on the pan and turn off the heat, let it sit for 2 to 3 minutes
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Transfer the soup into shallow bowls and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Smoked Paprika I used to make this Recipe from La Tienda with Coupon ONAFORK for 10% Off Your Order.