Sopa de Ajo al Tomate
A staple of homes in Cuba and much of the rest of the Caribbean, where tomatoes are available year-round, this soup clearly derives from the classic Mediterranean “boiled water” (see the variation), a soup based on garlic, bread, and whatever else can be found. Despite its humble origins, this is a wonderful dish for entertaining (be sure to warn your guests that the bowls are hot!).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Place a large saucepan over medium-high heat. Add the olive oil and garlic cloves and cook, stirring occasionally, until the garlic is softened and lightly browned, about 5 minutes. Stir in the tomatoes and bay leaf and continue stirring until the tomatoes begin to break down, about 5 minutes. Pour in the chicken stock and bring to a boil; lower the heat and simmer for 20 minutes. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day; reheat before proceeding.)
Step 2
Meanwhile, prepare the soup bowls. Place the bread slices in the bottom of 4 individual heatproof dishes and then break an egg over each slice.
Step 3
When the soup is ready, season with salt and pepper, then strain the soup into the individual bowls. Sprinkle the parsley on top of the soup and bake for 5 minutes. Serve piping hot.
“Boiled Water” (Provence)
Step 4
The meager, ultra simplified version, which is still quite good. Omit the tomatoes and use water in place of stock. Omit the eggs; instead, toast the bread (better still, fry it on both sides in extra virgin olive oil). Finish with freshly grated Parmesan cheese.
Lime and Garlic Soup (Mexico)
Step 5
Omit the bread and eggs. Finish the simple soup with about 1/4 cup chopped fresh cilantro leaves and loads of fresh lime juice.
