Recipe: "Sopa de Ajo" from "Tartine Bread" by Chad Robertson
Rating: Light and refreshing.
Status: William made twice.
This recipe uses an entire garlic head, but it doesn't have as strong of a garlic taste as you would expect. It reminds me of French onion soup, because it has a mild onion-y sweetness. Since the broth is one of the main flavors for this, I made another batch of homemade chicken broth for this. We cracked whole eggs into this, instead of just the yolks (either variation is apparently common in Spain). We made 1/2 the recipe and cracked 4 eggs into it, which made a light dinner for 2; a salad or other appetizer would help to make this meal more filling. The parsley is an important part of this dish; it is what ties everything together.