Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings italian garlic soup
- 4-5 cloves garlic
- 4-6 ounces (100-150 g) stale bread
- Half a red pepper, shredded
- 4 tablespoons olive oil
- From 1 to 2 cups hot water (have more handy)
- 1 quart (1 liter) simmering broth (unsalted bouillon will work well too, as will water if you're being frugal) - you will not need it all
When it comes to garlic soup, Mr. Ducroix suggests mincing a clove of garlic or more to taste and adding it to broth, consommé or cream of vegetable soup just before serving it, and I would add that is the odor of raw garlic is a problem for you, you should cook the garlic for a few minutes before serving the soup. Or, he suggests, make Garlic Soup, which is a variation on the bread soup of the Italian poor. You'll need the ingredients listed above.
Finely mince the garlic and sauté it in a pot with the oil. When it begins to turn golden (but before it burns) stir in the bread, water, and shredded pepper. Keep the pot at a brisk simmer for 10 minutes, stirring it often and adding more water if it looks like it's drying out. When the bread mixture is cooked, stir in enough broth (or hot water if you would rather be frugal) to obtain a bread porridge of the consistency you desire. Season to taste with salt before serving it.
Mr. Ducroix suggests those especially enamored of garlic sprinkle more raw garlic into their soup at table, use more hot pepper, or crack an egg into the soup upon removing the pot from the stove and give everything a good stir -- the egg will cook, and thus thicken things. While I might be interested in the latter two variations I think I'd avoid sprinkling more raw garlic into this, because it already packs a healthy punch.
The wine? I'd go with a white, for example a Soave.