If there’s one soup that proves simple ingredients make the best meals, it’s sopa de ajo. This traditional Spanish ... Follow ...

“If we lose our identity, we lose everything.” At Hernández’s restaurant, Chinchón’s signature garlic makes up the base of sopa de ajo, or garlic soup. A traditional dish in central ...

In Madrid this is made with unsmoked pimenton. In Extremadura it takes on another dimension with smoky Pimenton de la Vera. Heat the oil in a large soup pot or cazuela over medium heat.

Hello garlic lovers! This Meatless Monday, I’m serving up Sopa de Ajo (garlic soup). The recipe comes from Howard Hillman’s book, “Great Peasant Dishes of the World.” While you’ll ...

You'll need a generous tablespoon for this recipe. Sopa de ajo's piquant broth is infused with an entire head of garlic and thickened with egg. Some recipes call for a poached egg to float in each ...

Preheat the oven to 200ºC. Place the almonds and bread on an oven tray lined with baking paper. Wrap 8 garlic cloves in foil and place on the tray. Transfer to the oven and cook for 3–4 minutes ...

Place a large saucepan over medium heat. Add the oil and garlic and cook for 3 minutes until aromatic. Add the paprika and jamon and cook, stirring, for 2–3 minutes until the fat starts to turn ...

This soup, a simple classic based on a recipe from Moro: The Cookbook, is what Spanish food is all about – earthy, hearty and delicious. 1.Heat oil in a saucepan over low heat, add garlic and stir ...