Recipe Garlic Soup au Gratin
Method
Chop the cloves of garlic into fine slices.
Pour a drizzle of extra virgin olive oil into a saucepan, add the slices of garlic and cook at a low heat.
Make chicken stock using 1½ litres of water and the chicken thigh. Bring the water to the boil using a high heat. When it starts to boil, add the chicken thigh and cover the pot. Lower the heat.
Leave for between 30 and 45 minutes. (Stock kept from another recipe or pre-prepared stock can also be used).
After this time has passed, strain the stock and season with salt if necessary.
Add the chicken stock to the saucepan (from step 1) with the sliced garlic and place the slices of bread in an orderly fashion.
Finally, add the eggs (crack and beat with a fork beforehand).
FINISHING THE DISH:
5. Pour the soup into a deep bowl, earthenware pot or suitable dish. Sprinkle the grated cheese on top and gratiné with a blowtorch or grill.
6. Sprinkle with a little chopped spring onion and serve hot.
CHEF'S TIPS:
A teaspoon of sweet paprika can be added to the garlic to change its colour and flavour slightly.
This soup can be made without the egg, and accompanied with a yolk in a spoon, to be added when necessary.
This is the perfect dish for cold winter nights beside a fireplace. There's nothing better than a piping hot soup.
Every kind of garlic will provide this soup with different and wonderful flavours.