Cuban Garlic and Tomato Soup (Sopa de Ajo al Tomate)
2 Tbs (30 ml) olive oil
6-8 cloves garlic, chopped
1 15-oz (425 g) can tomatoes with their liquid
6 cups (1.5 L) chicken stock or water
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
4-6 thick slices stale French or Italian bread (Dense whole wheat)
Heat the oil in a large pot over moderate heat and saute the garlic
until golden brown, about 5 minutes. Add the tomatoes and cook,
stirring occasionally, for 10 minutes. Add the stock, bay leaf, salt,
and pepper and bring to a boil. Reduce the heat and simmer covered
for 20 minutes. Place a slice of bread in 4 to 6 individual ovenproof
dishes and top each with an egg. Ladle the soup over the eggs and
bread and bake in a preheated 400F (200C) oven for 5 minutes.
Serves 4 to 6.
Pairs Well With
I love the simplicity of flavors of this soup. I would change the cooking steps next time though as the eggs didn't get done in 5 minutes and the bread absorbed much of the broth by the time the eggs were done. Next time I would poach the eggs separately then top the bread with the poached egg, ladle the soup on top and serve it immediately.