Trust me. This is the best-ever soup for a cold wintry night, just right for the days before Christmas when you want comforting simple food. This is an Omar Allibhoy recipe, who we spotted recently guest-cooking on the latest Nigel Slater/Adam Henson TV programme Farm Kitchen. It’s a typical Spanish peasant dish, using ingredients easily available. We used our own garlic [below]. Serves 4
100ml olive oil
4 large slices white bread
10 garlic cloves, thinly sliced [Omar says 7]
1 bay leaf
1 vegetable stock cube, crumbled
1 tsp sweet pimentón
200ml white wine
Salt and freshly ground black pepper
Heat a little of the olive oil in a large wide pan, and fry the bread on both sides until golden. Remove from the pan and set aside. Chop into cubes. Add the rest of the oil to the hot pan, and fry the garlic until golden. Add the bay leaf, stock cube and pimentón, and stir for 5 seconds then pour in the wine. Reduce for 2 minutes, then add 1 litre of water, the chopped bread. Season to taste.
Bring to the boil, then simmer for 10 minutes. Crack the eggs into the soup, give it a gentle stir so you keep the eggs unbroken. Bring back to the boil. Serve in individual soup bowls or just put the pan in the middle of the table and dig in. Omar suggests that if you have individual heatproof soup bowls or terracotta dishes, you can finish them in the oven. Simply pour the soup into the dishes, break an egg into each, and finish cooking in a hot oven for 5 minutes.
Very tasty, very filling!
*Omar’s version includes chopped ham which we omitted, being veggie. He fried the ham with the garlic.
5 to remember
el invitado/la invitada – male/female guest
en cubitos – in cubes
dorado/a – golden [colour]
el tazón – bowl
individual – individual
‘Tapas Revolution’ by Omar Allibhoy