Las Pedroñeras Hot Garlic Soup

Metric version of recipe

Yields 8 portions

Ingredient Amount
Garlic heads 2 ea.
Olive oil, extra virgin, 3 Tbsp., plus 2 tsp.
Salt, divided use 2 Tbsp.
Black pepper, freshly ground ¼ tsp.
Smoked black pudding 1 piece
Bay leaves 2 ea.
Ham hocks, smoked 2 ea.
Morcillas 2 ea.
Tomato paste 6 Tbsp.
Beef stock, unsalted, divided use 4 qt.
Choricero peppers, roasted, cut into thin strips 2 ea.
Sun-dried tomatoes, oil-packed, minced 2 Tbsp.
Bread, country-style or baguette 8 slices
Garlic cloves, peeled, 2 cut in half, 4 very thinly sliced 6 ea.
Ham, small-dice 1 cup
Eggs 8 ea.
Sherry wine vinegar 1 cup

Method

  1. Separate one garlic head into cloves and peel them. Separate the other garlic head into cloves, peel them, and crush them lightly with the side of a chef’s knife.
  2. Coat the uncrushed garlic cloves in 2 teaspoons of oil and a pinch of salt and the pepper. Roast the cloves in a 350°F oven until soft, about 7 minutes. Allow to cool to room temperature.
  3. Heat 1 tablespoon of the oil in a medium saucepot over medium-high heat. Sauté the bay leaves with the crushed garlic until the garlic is lightly browned, 1 to 2 minutes. Add the ham hocks and morcillas and sauté until golden brown, about 4 minutes.
  4. Add the sweet paprika and tomato paste and sauté for another 3 minutes, stirring vigorously, then cover with 2 quarts of the beef stock. Add the choricero peppers and sun-dried tomatoes. Bring to a boil over medium heat, add the roasted garlic, season with the remaining salt, then lower the heat and allow to reduce until thickened, about 50 minutes. Remove the ham hocks and bay leaves, and reserve warm. Trim the meat out of the ham hocks, dice it, and add it to the soup pot.
  5. Brush the slices of bread with 1 tablespoon of the oil. Toast in a 375°F oven until golden brown, about 15 minutes. Rub with a cut garlic clove and cut into 1 ½-inch wide sticks.
  6. Heat 1 tablespoon of the oil over medium-high heat in a medium sauté pan. Fry the diced ham and garlic shavings until lightly browned, about 3 minutes.
  7. Poach the eggs. Heat the remaining 2 quarts of beef stock over medium heat until it reaches 160°F, then lower the heat to as low as possible and stir in the sherry wine vinegar. Break an egg into a cup and tip one at a time into the stock, cooking 4 eggs at a time. Poach the eggs for 4 minutes, or until the whites are set and the yolks are still runny. Skim the stock if necessary. Remove the excess stock by blotting the eggs briefly on paper towels and reserve until needed.
  8. Serve ½ cup of the soup piping hot in a bowl with a poached egg, 1 tablespoon of diced ham and garlic shavings, and 2 pieces of toasted bread.

Additional tips

Recipe credit: Manolo de la Osa, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop III B on Friday, Nov. 3, 2006.

© 2017 The Culinary Institute of America