Sopa de Ajo

I know I promised some people the recipe for the most delicious teacup crumble with salted caramel that I posted on Instagram on Sunday night, but I'm just so busy this week that I needed a super quick and easy dinner, and I figured you might too, so here it is.

Sopa de Ajo. It's not pretty, in fact it's pretty ugly. But it is also pretty tasty, and pretty damn quick and easy to pull together which makes it a winner this week. It is warm, spicy and comforting and is not only quick and easy to cook, but also to eat AND to clean up after. That's all the wins. Winning even.

Had I recalled that the Argentinian's were celebrating the anniversary of their independence I would have planned something a little more fitting instead of enjoying a dish from the country that conquered much of Latin America and dominated it for years, but I didn't. You get a tasty Spanish dish instead. 

Sopa de Ajo, from Moro The Cookbook

2 tbsp olive oil

4-5 large bulbs of garlic, skin on

100g chorizo, chopped into small pieces

1 tsp fresh thyme

2 tsp sweet Spanish paprika

1 litre chicken stock

4 eggs

4 slices sourdough, toasted and torn roughly

Heat the oil over a medium heat and allow the garlic to cook for 15-20minutes.  Set aside and allow to cool. Meanwhile cook the chorizo until caramelised and crispy. Add the thyme and cook for 1 minute, then add in the paprika and the stock and stir well.  Season and allow to simmer.  Just before you are ready to serve taste and adjust seasoning if necessary. The poach the eggs in the soup and add the bread. Serve immediately.