Sopa de Ajo al Tomate

Name: Sopa de Ajo al Tomate
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 6 garlic cloves, peeled; 8 ripe plum tomatoes, peeled and chopped (canned are fine); 1 bay leaf; 6 cups chicken or vegetable stock, preferably homemade (page 160 or 162), or water; Four 1-inch-thick slices French or Italian bread, at least a day old; 4 eggs; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley leaves

December 14, 2011

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 notes

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