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Sopa de Ajo

Method

  • Place the leeks, onion, potatoes and garlic in a large heavy-bottomed pot and cover with stock. Then add the paprika, salt and thyme. Mix well, cover and cook for about 20-30 mins until tender. Taste for seasoning.
  • Grill the bread and sausages on a lightly oiled ridged grill.
  • At the same time, bring a wok or deep pan of water to a simmer. Add the vinegar, swirl with a spoon and float eggs in. Gently cook until the whites are set. Then remove and drain well.
  • To serve, place a piece of bread in each bowl, top with an egg and spoon the soup around. Arrange chorizo around the edges, ladle a little more soup on top and garnish with parsley.

Ingredients

  • 2 leeks, diced
  • 1 large onion, chopped
  • 2 large potatoes, diced
  • 4 large garlic cloves, peeled & halved
  • 1½ litres chicken stock
  • 1 tspn smoked (or normal) paprika
  • freshly ground salt
  • a few thyme sprigs
  • olive oil spray
  • 4 slices sourdough bread
  • 2 chorizo sausages, sliced
  • a little white vinegar
  • 4 eggs
  • 1 tbsp freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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