Wednesday, April 25, 2012

My version of abuela Gigi's Garlic Soup

Photo by Laura
I have been craving garlic soup for while, but not any garlic soup, abuela Gigi's garlic soup. Lots of memories come crashing through my mind. I remember the narrow dining room with lots of antiques. Her worn-out china, her silverware, true silver. I remember the kitchen, also narrow and old. It was a warm house, those wooden old houses with a porch and swing; and a very big backyard. When he was young, mi abuelo was a hunter, and you could see around the house the heads of his “trophies”. Yup, it was one of those houses. It was in Las Merceditas, a little neighborhood part of San Francisco de Paula in the outskirts of Havana. I loved going there.
Abuela Gigi was an amazing cook, one of the best I remember. Everything she made was delicious, and all I can remember is her garlic soup. This memory I have is more than twenty years old. I think this soup wraps up all those wonderful memories I have of them. I never saw them again; mis abuelos are no longer with us, but in my heart they will forever be, and that soup, abuela Gigi's soup, came to me as a reminder of how lucky I was to have them. 

I made abuela Gigi's garlic soup last night, and I think I made her proud. I told my daughter all about it and she, in a bowl of my version of abuela Gigi's garlic soup, was able to appreciate the warmth I was talking about.

This is my version of abuela Gigi's garlic soup, as best as I could remember. I never knew her recipe.

  • 16 garlic cloves, crushed
  • 1 yellow onion, diced
  • 2 tablespoons of paprika -pimentón-
  • 4 tablespoons of butter
  • 32 ounces of liquid – I used vegetable broth-
  • 1 loaf of bread – cut in slices- I used a whole grain baguette
  • 3 tablespoons of parsley – curly parsley-
  • 3 raw eggs
  • Salt and pepper to taste 
Photo by Laura
  1. Peel the garlics and crush them. Cook garlic along with the onion, in 1 tablespoon of butter, until soften or until the onion is translucent. Once ready put in the food processor until well combined.
  2. Fry the bread in the same pan with 2 tablespoons of butter. Set aside.
  3. In a pot, sauté the parsley with the remaining butter. Add the pimentón, the garlic and onion mixture and the vegetable broth or the liquid of your liking.
  4. In a separate bowl, whisk the eggs and temper them with the soup. Do this before the soup comes to a boil. Be sure that you pour the liquid slowly to avoid curdling the eggs.* Once done tempering the eggs incorporate them to the soup. 
  5. Add the fried bread and let it cook until the bread is soft.
Photo by Laura
Photo by Laura
Photo by Laura

Photo by Laura

    *If you don't like the appearance of the egg you can strain the soup. We like it with the eggs.

I truly hope you enjoy this version of the most comforting soup ever, abuela Gigi's garlic soup.

Buon appetito!


Veronica Cervera said...

Tengo que probarla. Suena divina. Y cómo no va a ser rica una sopita de la abuela? A ver!

Niki said...

Muy rica Vero. La de abuela Gigi era mas rica, no me cabe duda.


El Chef Canario said...

Nunca la he probado y ésta es la manera la probar. Felicidades.

Niki said...


La sopa de ajo es muy rica, te la recomiendo mucho.