Traditionally, you would make this soup and then poach eggs in it, one per person. We didn't because we ran out of eggs !


Two large garlic bulbs sounds a lot, but the cooking process tones the garlic down somewhat, although it probably would not be a good idea to eat this just before that important business meeting.
 

 

INGREDIENTS
 

 

2 Large bulbs of Garlic
1 oz ( 28 g) Chorizo
1 Teaspoon Fresh Thyme Leaves
1/2 Teaspoon Paprika
18 fl oz ( 500 ml) Chicken Stock
4 Tablespoons Olive Oil
Salt
Freshly Ground Black Pepper

 

PREPARATION
 

 
Break the garlic bulbs into individual cloves, but do not take off their skins. Heat the olive oil gently in a pan and add the garlic. Cook the garlic gently in the oil until the cloves are soft and their skins have turned golden brown. Stir from time to time, as the cloves will try to stick together if you don't. This should take about 20 minutes.

Take the cloves out of the pan with a slotted spoon and leave them to cool a little. Squeeze the garlic out of their skins, and mash the flesh until smooth. Throw away the skins.

Whilst the garlic is cooking, dice the Chorizo into small pieces, and add to the olive oil after you have removed the garlic. Fry gently untill crisp. 6 or 8 minutes, say.

Now add the thyme leaves, and straight away add the garlic. Stir, add the paprika and then add the chicken stock.

Bring the soup to a gentle simmer and check the seasoning. Add salt and black pepper to taste.
If you are going to poach eggs in the soup, do so now, and serve immediately.
 

 
Chorizo


Is a well known Spanish or Portuguese sausage, its strong red colour is a result of one of it's main ingredients being Paprika.