Sopa De Ajo (Garlic And Bread Soup) (I)

Ingredients

• 3 tablespoons olive oil
• 1 head garlic, separated into cloves and peeled (about 16 cloves)
• 2 or 4 slices French or country bread
• 1 garlic clove, peeled
• 1 tablespoon sweet or hot paprika (preferably smoked)
• ¼ teaspoon cumin seeds
• Hide ingredients for 4 cups Poultry Stock, Chicken Broth, or water 1 4 cups Poultry Stock, Chicken Broth, or water (opens in new tab) 4 cups Poultry Stock, Chicken Broth, or water
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 or 4 large eggs