From luckytrim@comcast.net Mon Apr 11 10:58:36 2005 Date: Sat, 9 Apr 2005 12:23:20 +0000 (UTC) From: Lucky Newsgroups: rec.food.recipes Subject: Vincent Price's Sopa de Ajo Followup-To: rec.food.cooking, rec.food.recipes Vincent Price's Sopa de Ajo (Garlic Soup) This recipe serves 6. Quote from "A Treasury of Great Recipes" by Mary and Vincent Price (1980 printing): "This recipe is a triumph of experiments over experience. The first time I had this soup in San Juan at La Mallorquina, I was nearly overpowered and so were my traveling companions. But I was assured that garlic soup was a great delicacy and I'd be missing something if I didn't have it in my repertoire. So I took the recipe and we tried it this way and that way. Suddenly, a marvelous concoction! Garlic soup! The trick is that your garlic must be absolutely fresh, and you saute' it very gently--don't burn it. An easy and truly delicious soup." 8 cloves garlic, chopped finely 1/4 cup olive oil I quart beef stock 1 teaspoon salt fresh eggs Chop garlic. Saute in olive oil until lightly browned. Add beef stock and salt. Bring to a rapid boil. Break a fresh egg into each heated soup plate. Strain the hot soup over the raw egg and serve immediately. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/