One of my favorite soups. Better than that kind of ham and if you don't have access to Spanish "jamón serrano", it's better to use salted bacon, chorizo or Italian ham procciuto.
As a Spaniard, gotta say the recipe is perfect, save for the Italian parsley, we just use parsley. Just one point, the bread we use is usually "old" bread, so it's crunchy by default, once in the soup you don't notice it. It's one of the many Spanish recipes to "waste nothing".
I’ve always loved Spanish food, so I learned how to prepare it a long time ago. It’s one of those miraculous peasant foods made from basically leftovers.
@@anastasiajosephine4403 Most widely used in Spain is what we call "pistola", which is just plain white flour bread. Google "pan pistola" and there you will see some images. Anything works, but I'd avoid bread with grains if possible, for texture.
I have used sourdough sandwich bread in the past . It has the right texture and you really can’t taste the sourdough once it has soaked up the pimentón. You need some kind of white bread with body, and might even want to dry it out a bit in the oven first. Avoid soft or anything with whole grains.
10 years later and this is still one of my favorite Chef John recipes. So inexpensive and easy to make and tweak here or there. Tonight I used pork rinds in place of the last cup of bread, added more water, and added goat’s brie to the top while the eggs poach. Such a great hearty and decently healthy recipe for cooler weather.
Okay, made this, and it's a new family favorite! I can't believe how delicious and wholesome it was. I have seven kids, and take care of my parents, and every single person loved it. I'm so impressed and inspired.
I'm just on a watching spree right now and THIS has to be the most visually appealing soup I have ever seen in my damn life. I'm definitely going to make this.
Never mind for frugal students, this soup should be on everyone’s weekly rotation given the food prices these days and in our efforts to not throw away anything! I’ve taken to making my own croutons with stale bread (that I can still buy a baguette for 96cents at Superstore in Canada). Now I can whip up a soup that’s healthy and will ward off cold and flu season to bout! Cheers, thank you chef! Perhaps you could do a series , using some of these old recipes too, that focus on economical yet tasty recipes …for this crippling economy 😊
9 лет назад
You not only are a great cook but you are also a great teacher. Thank you for these wonderful recipes. My dad was raised on garlic soup in Spain but I never knew how it was made. Thank you.
its crazy how many men had their mothers and wives do all the cooking so they never had to learn! I feel so much more self sufficient than my grandfather and other men from that era. Knowing I can cook delicious food for myself and others is a beautiful thing. Men from previous eras were such "mama's boys", completely unable to care for themselves 🤣
I finally tried this one after years of watching it. My god is soup is fantastic. I feel like I have cheated myself from greatness. Thank you for sharing even though it was 5 years ago.
I attended University of Madrid in the early 70’s and this an paella were my favorite dishes!! After University I lived with a Catalan family in Barcelona and worked in the family’s metal shop and the mother made paella every Wednesday. Best time of my life!
I've made this soup twice, already, after watching this video and it is now one of my favorite soups. Even the first attempt came out almost perfect. Very flavorful and hearty. Highly recommended! Thank you chef John, you are saving the starving millennials of the world and passing down incredible bits of culture with so much humor, class and good will towards your viewers.
Starving college student here. I realized at 2am last night that I didn't have to buy anything I don't already have to make this and had it for dinner tonight. I used an old hot dog bun for the bread and added a chicken breast I poached in the soup. It came out fantastic and I'll definitely be making it again
We don't put anybody in jail for skimming the oil on top, we put people in jail who say they don't like garlic soup. Which is the 2% of the tourists... so don't worry too much.
Chef John, you knocked this one outta the park. I followed everything in the recipe, down to the last garnish, and it was great. As this dish is about using things up, I made the following additions: For the ham, I used chorizo and Serrano ham. Added a few olives (mostly green, one cured black), A very big splash of wine, Topped with 18-month DOP parmesan cheese (NOT needed at all! only to use up the cheese), Added some freshly-dried crushed red chile peppers. I set aside some of the toasted bread for croutons. Next time I will use water instead of chicken broth, these flavors can stand on their own legs! It was heaven. I cried to see the bottom of the pot.
Hi Chef John, revisiting this video, it’s now soup season and I can’t tell you how much I love making and enjoy serving this soup to my family. It is so good! 👩🏻🍳🤌🏼
Agreed!! My daughter said this is the best broth she's ever tasted, and asked me to make a vegetable and chicken soup using this broth. I'm going to try that very soon.
This Soup always reminds me of Childhood I would come home from school on a cold day, and the whole house would smell like Garlic...My mother would make this soup. 😊
@@saurabhjibhenkar4396 I'm spaniard and my mum's version is just like this but with not parsley and not ham. Important to use "pimentón de La Vera", an spanish special smoked paprika ;)
Holy goodness! I did not expect such an intense flavor from this seemingly simple soup! Right when I was tasting the soup for seasoning, I nearly damn fainted from such decadence. It did not need any extra seasoning. xD Good soup. Good recipe. I recommend everyone to try to make it!
I regret reading your comment. Not that there is anything wrong with it. But it's your vivid description of the flavor of the soup that made me hungrier. Just brushed my teeth, took a shower and I'm in bed. Now I want to cook at 1am. Will definitely do it tomorrow. :)
@Emily Moss Hey so in the Jimmy Kimmel show they have this segment called "Drunk Donald" and basically they just slow him down. So I tried it here and it works pretty good because he speaks very fast. It certainly works with other people but not with everyone. I don't know Happy drunk friends but if they are just slowed down to sound drunk it should work. You just have to adjust how much you speed it up. If you slow this video down by 0,75 e.g. he just sounds normal 😅
I thought so until my friend passed out, from overdosing on garlic. It was those creamy velvety slightly sweeter garlic cloves, after baked in tin foil on a low heat with a lil' olive oil for each clove. FYI, 2 bulbs in one go = too much garlic.
I've never heard of this soup before, but man, I can't wait to try this. I make my own bread a lot and there's always leftovers. I have to assume this would be the perfect use for some stale sourdough. In addition, I just love recipes that have a small number of herbs/spices used liberally rather than a whole bunch in moderation. It really lifts up the flavors that you do put in rather than blurring them together. This looks really good and really easy.
It is a very old soup in Spain and very good. You can also do it the same but without meat. It's delicious. It is very simple and very cheap and fantastic especially in winter.
False! The most dangerous cooking utensil is the ancient, duller than the potatoes it slices, vegetable peeler in the back of your grandmas kitchen drawer. It will catch into the potato then without warning pop loose straight into your hand every single time. It will always work fine when your grandma uses it but as soon as you touch it, the peeler will go straight for your hand like you killed a member of it's family and it's trying to avenge their death. I have the Thanksgiving scars to prove it.
OH MAN! Chef John, That was good! I am from Madrid and I am going to make some of this "garlic delivery system" RIGHT NOW! The only thing missing is some proper Spanish Serrano (cured) ham and I would rather use an Italian (cured) prosciuto as alternative instead of cooked ham. In Spain you keep the dryer "bits" that are left over from slicing the ham for soups and stocks. Note; you can choose between sweet smoked paprika or a more hotter variant. Note; as the chef said, it's the olive oil that picks up all the flavours - use GOOD extra virgin olive oil... specially fo rthe finishing (yes it makes a difference!) .... and one more thing... I'm going to add a dash of Sherryvinegar (yeehaa!)
I made this today....INCREDIBLE!!!!I sort of chopped the garlicc instead of slicing it because I dont have a mandolin and it was still so delicious (and easy and cheap!)Thanks Chef John!
I'm Spanish and my mom used to did it when a was a kid and I think this is just perfect. I like it better with whisked eggs but that is up tu you. You can add in some chorizo if you like it too. :)
I've made this soup a number of times but I still have to refer to the video, which I love almost as much as the soup. One word of caution: During the cooking process, make certain which red powdered spice is which. Today I mistook Cayenne for Paprika. 2 teaspoons Cayenne pepper...
1:26 uncommon name for the piece of equipment, for anyone wondering, the device he is using is also called a Mandoline slicer, which might be easier to find under that name.
Well I just finished off a bowl of this soup and it was scrumptious! So cheap but oh so delicious, my only complaint is that I didn't try it sooner. Wow, even my burps are yummy, lol!
Did you use thinly sliced ham in yours like he does in the video? I want to make this and am considering using some decent lunch meat, but I'm unsure if it would still taste as good.
this work beautifully with any kind of smoked or dry-cured meat; basically the more flavor in the meat, the better (relatively flavorless meats don't bring much into the soup in terms of flavor, but will add some texture contrast to the bread). I make this with bacon when times are tough, and it's DELICIOUS.
I was about to comment asking the same thing. Ham is not my favourite, chicken is not a favourite of the girl's, so I was looking for a substitute aside from those. Bacon sounds like a good compromise. If anyone has any other suggestions besides what's been mentioned en esta thread, I would listen! Eggs usually aren't my favourite, but poached I can like (something about scrambled eggs just turns me off of most preparations, but it really is just scrambled eggs that offend my sensibilities). I can't wait to make this!
Cubed bread with olive oil in the oven for 15 mins at 350°F Quarter cup of olive oil and thinly sliced garlic on medium to medium low until golden Add diced ham, stirr for one min Add paprika to taste, stirr for one minute. Add toasted bread and stirr until it's coated in the oil , add stock, add salt and pepper. Adjust liquid until soup is thicc. Add spices, taste test. Poach eggs until done and serve.
This is a delicious soup and the oven method for the bread, though not traditional as he says, is much easier and gives a fantastic result. The only changes I make are to use smoked paprika and to add a good pinch of sugar (to balance the very slightly bitter edge that garlic can have). It is a really lovely and comforting dish.
As a Spaniard I can say this recipe is just SPOT ON. You just made me want to make that for lunch tomorrow. Shame I think I don't have ham at home right now...
As a spaniard I have to say two things: That´s a real "sopa de ajo" (maybe my grandmother wouldn´t add any kind of ham, or in the case, she surely only add a few spanish good ham thin chips over the surface, not to cook it, only when the dish is ready to serve), and the 2nd thing: ¡Viva el ajo!
I love you, chef! Made my day with the “audio test”. I have spent the whole day doing a goulash and a beef stock, inspired by your videos :) Best regards from a follower from Bulgaria!
Nooo don't say that ahhaha he's just saying that it's a cheap dish and college students tend to not have a lot of money, so they likely email him saying "make something cheap" lol :P
Made this for my roommates today (2nd time overall). It's an incredibly easy, but tasty, dish. Even though I had to prepare a double portion of bread than I had initially thought would be enough, after having already put the first portion in, it still came out perfect. So you would basically have to purposefully do something wrong in order to ruin this dish.
I had no ham and no stock. I basically made bread soaked in paprika water and it ended up tasting like liquid potato chip. The worst part of it I eat it all.
actually in Spain a lot of people don't use stock or ham. The original recepy doesn't include stock, ham or even eggs. It's just garlic, stale bread, paprika, olive oil and water. It was a food for poor people, mainly used for breakfast. If you make it right, it should taste good even in this case. Also, if you put it in a very low heat for hours, you something like a toast and it's delicious.
@@agomez7740I am from Czech, and we use for this sup water, garlic, paprika, pepper, salt and egg. The bread cubes we fry in oil, and put in sup. Usually people eat it for breakfast, to get out of hangover.
@@agomez7740 Void Vortex thank you for saying so. I just mentioned how ham and eggs are not my favourites, and I am without stock, so your words added a happiness to my evening; thank you and I wish you a happy night whenever you happen if ever to stumble backwards in time into this updated time capsule of a thread to whose guest list I have penciled in my name right here down by the page number. Number 12, I should dare think. Happy cheers!
meteoritelight yes, also looks good and good with bacon. The importance of Spanish garlic soup is put broth, garlic, paprika, bread and eggs, so others can incorporate what you want.You can see on my channel Spanish food. regards Andalucia. si, tambien le queda bien y bueno con tocino. Lo importante de la sopa de ajos es ponerle caldo, ajos, pimenton pan y huevo, por lo demas puedes incorporarle lo que desee. Saludos desde Andalucia.
So pleased with myself.. had a left over home made bread roll, used stock and meat from the hock I was using from pea and ham soup base.. finally tried this.. soooo good.... thanks!!
Trying this for our next Meatless Monday meal (swapping out the chicken stock with veggie). Thank you for the wonderful idea to use up some bread. :) Natasha
Natasha Hensel It looks like it’d be a great meatless Monday dish. How did you substitute the ham and flavoring that comes with it? Ik the idea of the dish is cheap but I feel like all you would be left with is bread soaked in a paprika garlic brother. I think it needs more substance :)
I'm not sure how it tastes myself, but if you look up other Spanish Garlic Soup recipes most don't call for ham... so it must still be good without it.
My grannie from Castile, Spain, used only olive oil slowly warmed , bloomed smoked pimentón for a minute, added WATER, salt to taste, let it reach a boil, and off heat, added crushed garlic from a mortar and paper thin slices of yesterday bread. Mixed it on the hot soup wthiout cooking it further. Let rest covered for 5 min aand you have dinner. Beware that the garlic is barely poached on the soup, so is VERY sharp. Never broth, just oil, water, salt, paprika, stale bread and sometimes she would crack one beaten egg that cooked instantly off heat. She was born on 1923, lived till 85, and used to make this once a week on winter. If there were leftovers, rarely, it was her favorite breakfast.
I am Spanish/Cuban /Sicilian..I know this soup well, and you did a great job with the recipe. .of course, you really need Jamon Iberico ....LOL....But overall, very nicely done, chef
Eggs In Soy Broth :: A Rice Thief :: Korean Side Dish :: Mayak Eggs :: Trứng Ngâm Tương ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3SMaYQABdAs.html
Those college students asking you for an easy recipe probably meant a two step process like buy frozen food and microwave or boil water and put instant ramen in it.
Update: Have made this several times now with orzo and it's amazing. The starch from the pasta incorporates all that garlic-paprika oil and it turns out a risotto consistency. Our supermarket dices up the ends of pancetta and prosciutto into packages, so we use one of those for the meat. Contrary to my instinct, the fattiest package is the prize. And I cheat with Swanson chicken broth, but if you get two boxes of the full salt variety it has the perfect volume and amount of salt for the whole dish, including cooking and seasoning the pasta. But be careful, you have to stir constantly because the liquid level is so low that the pasta sticks very quickly. Peeling and slicing the garlic takes longer, though, so you won't be stirring long. We have out of state family with allergies to gluten and meat, so I'm going to try this with arborio rice and eryngii mushrooms, or shitake if they still have them at the farmers market. Might have to scoop out the garlic and sauté the mushrooms longer than just the minute to coat the pasta and pork. I'll have to take a nibble on the mushrooms to see how they taste to start with. If anyone has a different suggestion for what kind of rice or mushroom, or how to prepare them, I'm all ears.
hello from spain! nice soup! just 2 things. if you make the soup base with chorizo and jamon serrano's bones, you don't need to put paprika or ham and its....
So what is chorizo in Spain? I grew up on the Mexican border, and Mexican chorizo is spicy fine ground meat made from "pork salivary glands", often used for chorizo con huevos. Now I live in Argentina, and chorizo here is totally different, more like Italian sausage without the spices. I'm curious if chorizo in Spain is one of those two or some third, completely different thing.
The joke went right over their heads, woosh. I see it all the time on youtube where people take shit wayyyy too seriously, like they have a social disability, maybe they do
One of my fav recipes for winter. Easy, cheap and so damn good! I do my own variation of course (anything besides ham, no eggs, larger bread pieces, plus some more bread towards the end). A great introduction for those who didn't know it. Come back, winter!!
I still find it really strange in this one. I saw this one first and I started imitating the intonation to annoy my girlfriend ... it's gotten worse???
Funny thing though, he only sounds that annoying way on his U Tube vids. Saw him in a TV interview and he spoke with a NORMAL voice - no crazy intonation at all. WHY DOES HE KEEP IT UP WHEN SO MANY OF US COMPLAIN?????
@@joannaedwards6325 It's working very well for him. Some people complain at first, but then they keep coming back for more. There's something hypnotising about it. It's psychological manipulation. A lot of these RU-vidrs have their weird little repetitive affectations and catch phrases, just like radio and tv hosts. They do it because it works damn well. They develop them over time as they begin to learn what people are responding to
@@gregorsamsa1364 thanks for the explanation. It makes sense to me. I do like his recipes and don't dislike him as a person but that 'nails on a blackboard' voice almost pains me. Thanks again 😊 🙋
I know! I was shocked that he spoke so normally 6 years back. The way he speaks in videos now is so distracting that I mute it sometimes to catch the full recipe. Love this channel though
