Garlic soup

Sopa de ajo

A garlic soup in Austria

Česnečka

Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, sopa de ajo (soup of garlic) is a traditional garlic soup made with egg^[1] poached in chicken broth and laced garlic^[2] and sherry.

By country

France

Versions of garlic soup have been prepared Provence, France.^[3][4]

Mexico

Versions of garlic soup similar to Spanish versions are prepared in Mexico.^[2]

Poland

In Poland, garlic soup is called zupa postna na gwoździu.^[5]

Spain

In Spain, egg white are sometimes whipped into the soup, as with egg drop soup. Sopa de ajo^[6] is a traditional winter soup in Palencia where it is made with bread mixed with paprika, water and garlic. It is cooked slowly and a raw egg is often whipped into the soup as it is served. Sopa de ajo is also traditional in Castilian-Leonese cuisine and Castilian-Manchego cuisine. In Extremaduran cuisine, sopa blanca de ajos (white bean garlic soup) is a tradition.

See also

• Garlic bread
• List of soups

References

1. Books, Madison; Andrews McMeel Publishing, LLC; Kummer, C. (2007). 1001 Foods To Die For (in German). Andrews McMeel Publishing. p. 133. ISBN 978-0-7407-7043-2. Retrieved January 24, 2015.
2. Bayless, R.; Bayless, D.G.; Brownson, J.M. (1996). Rick Bayless Mexican Kitchen. Scribner. p. 120. ISBN 978-0-684-80006-6. Retrieved January 24, 2015.
3. Braux, A. (2009). How to Lower Your Cholesterol with French Gourmet Food: A Practical Guide. Createspace Independent Pub. p. 188. ISBN 978-1-4486-7697-2. Retrieved January 24, 2015.
4. Child, J. (1989). The Way to Cook. Alfred A. Knopf. Alfred A. Knopf. p. 31. ISBN 978-0-679-74765-9. Retrieved January 24, 2015.
5. Strybel, R. (2003). Polish Holiday Cookery. New Cookbooks Series. Hippocrene Books. p. 102. ISBN 978-0-7818-0994-8. Retrieved 2015-01-24.
6. Rombauer, I.S.; Becker, M.R.; Becker, E.; Guarnaschelli, M. (1997). JOC All New Rev. - 1997. Scribner. p. 106. ISBN 978-0-684-81870-2. Retrieved 2015-01-24.

Further reading

• Bittman, M. (2010). Mark Bittman's Quick and Easy Recipes from the New York Times. Clarkson Potter/Ten Speed/Harmony. ISBN 978-0-307-88548-7. Retrieved January 24, 2015.