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Garlic soup beats back the sniffles




A CURE FOR WHAT AILS -  A bowl of Sopa De Ajo is seen in this photo. While chicken soup is the meal of choice for curing what ails you in America, around the world other cultures have their own version of home-cooked medicine. In Cuba, Sopa De Ajo, a garlicky soup of tomatoes and chicken broth is considered the best meal for when you are bed ridden. (AP Photo)

A CURE FOR WHAT AILS – A bowl of Sopa De Ajo is seen in this photo. While chicken soup is the meal of choice for curing what ails you in America, around the world other cultures have their own version of home-cooked medicine. In Cuba, Sopa De Ajo, a garlicky soup of tomatoes and chicken broth is considered the best meal for when you are bed ridden. (AP Photo)

Next time you have a cold, beat back the sniffles with this Cuban take on soup for what ails you. When whisking in the eggs at the end be sure to use a rapid motion to prevent the eggs from cooking into one thick chunk.
Garlic Soup
(Sopa De Ajo)
Start to finish: 1 hour 20 minutes
(20 minutes active)
Servings: 6
3 tablespoons olive oil
6 slices Cuban or French
bread, cubed
12 garlic cloves, peeled and
minced
28-ounce can peeled whole
tomatoes, drained and chopped

1 teaspoon paprika
1 bay leaf
4 cups chicken broth
1/4 cup sherry
Salt and freshly ground black
pepper, to taste
6 eggs, separated
Fresh parsley, for garnish

In an 8-quart stockpot, heat the oil over medium. Add the bread and saute until the cubes just begin to brown, 3 to 5 minutes. Stir in the garlic and cook, stirring constantly, until the garlic is fragrant, 1 minute.

Using a wooden spoon, mash the garlic and bread together. Add tomatoes, paprika, bay leaf, chicken broth and sherry. Bring to a boil, reduce heat to low and simmer for 1 hour. Season with salt and pepper to taste.

In a small bowl, add 3 tablespoons of the hot soup to the egg yolks, beating constantly to temper them. Add egg yolks to the soup and whisk rapidly until smooth. Quickly whisk in the unbeaten egg whites until mixed completely.

Return the soup to a boil and immediately remove from heat. Remove and discard the bay leaf. Garnish with parsley and serve.

Recipe from Glenn Lindgren, Raul Musibay and Jorge Castillo’s “Three Guys from Miami Cook Cuban,” Gibbs Smith.

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