Cook the Book: Castilian Garlic Soup

Course Soups and Stews

Ingredients in this Recipe

1/2 cup Spanish amontillado or oloroso sherry
1/4 cup extra virgin olive oil
4 half inch thick slices of crusty bread
4 poached eggs (optional)
5 or 6 whole heads of garlic, the cloves separated and peeled (about 1 cup or 1/2 pound of peeled garlic cloves)
6 cups chicken stock
A pinch of ground cumin
A pinch of saffron threads
Freshly grated manchego cheese (optional)
Sea salt to taste

See Full Recipe at Serious Eats