Weblog
I found an old email today.
I’ve spent the last hour and a half cleaning out my inbox. Deleting the crap, and sorting the rest into the appropriate folders.
I found this gem from Herr Roman:
On Dec 9, 2004, at 4:12 PM, Roman wrote:
I’m just writing what the book says. You should, of course, adjust
the garlick requirements since they’re kinda lame in this recipe.
Spanish Garlick Soup:
Serves 4
2 Tbsp olive oil
4 Large garlick cloves, peeled (you seriously need to adjust this one)
4 Slices of French Cursty bread, about 1/4” thick
1 Tbsp paprika
1 Qt beef stock
1/4 tsp ground cumin
a pinch of saffron strands
4 eggs (you may use less, depends on your tastes)
salt and fresh ground pepper to taste
fresh chopped parsley, to garnish (my soup never makes it that far)
1) Heat the oven to 450°F. Heat the oil in a large pan. Add the
whole garlick cloves and cook until golden; remove and set aside. Fry
the bread in the oil until it turns a golden brown; set aside.
2) Add the paprika to the pan and fry for a few seconds. Stir in the
beef stock, cumin and saffron. Add the reserved garlick, crushing the
cloves with the back of a wooden spoon, and season with salt and
pepper. Cook for about 5 minutes.
3) Ladle the soup into 4 oven proof bowls (or two big ones, which is
what i’ve done) and break an egg into each one (or the egg whites, if
you prefer). Place a slice of fried bread on top of each egg. Put
the powls in the oven for 3 to 4 minutes until the eggs are set (which
is a lie! don’t do it! the egg won’t even be touched by the heat. i
did it for about 10 minutes, and it was yummy). Sprinkle each portion
with parsley and serve and enjoy immediately
