Sopa de ajo

sopa_de_ajo

Cuban cuisine has a rich history and is known for its diverse and eclectic blend of flavors from various European, African, and Caribbean influences. One of the most beloved and iconic dishes in Cuban cuisine is Sopa de ajo or garlic soup. In this article, we will take a deep dive into the history and origins of Sopa de ajo, its significance in Cuban culture, and a step-by-step guide on how to prepare this delicious and hearty soup.

Sopa de ajo roughly translates to “garlic soup,” and its defining characteristic is its rich and flavorful broth made from garlic, onions, tomatoes, and other spices. It is a popular soup in many Spanish-speaking countries, including Cuba, where it is typically served as a comforting and nourishing meal. The dish has a long history dating back to medieval times when it was believed to have medicinal properties and was a popular dish among peasants.

The exact origins of Sopa de ajo in Cuba are unclear, but it is thought to have been brought to the island by Spanish colonizers during the early 16th century. Over time, the dish has evolved and been adapted by Cubans to suit their tastes and ingredients. Today, Sopa de ajo is a staple in many Cuban households and is often served as a starter or main dish.

In Cuban culture, Sopa de ajo is known as a comforting and healing meal. Its hearty broth and aromatic spices are believed to have medicinal properties, and it is often served to those who are feeling under the weather. It is also traditionally served on Christmas Eve as part of the Nochebuena or Christmas Eve dinner.

Now, let’s move on to the recipe. This recipe serves four and takes around 30-40 minutes to prepare.

Ingredients:

  • 8 garlic cloves, peeled and chopped
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 ripe tomatoes, peeled and chopped
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 2 eggs
  • 1 cup bread cubes
  • 1 cup cooked ham or chorizo (optional)
  • 1 tbsp parsley, chopped (optional)

Instructions:

  1. Heat the olive oil in a large saucepan over medium heat. Add the garlic, onion, and green pepper and sauté for 3-4 minutes, or until the vegetables are soft and fragrant.

  2. Add the chopped tomatoes, cumin, oregano, bay leaf, salt, and pepper to the pan. Cook for an additional 5-7 minutes, stirring occasionally, until the tomatoes have softened.

  3. Pour the chicken broth into the pan and bring to a boil. Reduce the heat to low and let simmer for 10-15 minutes, or until the soup has thickened slightly.

  4. In a separate bowl, lightly beat the eggs. Add the bread cubes and mix until the bread is coated in the egg mixture.

  5. Add the egg and bread mixture to the soup and stir to combine. Cook for an additional 5 minutes, or until the bread has soaked up some of the broth and become soft.

  6. Optional: Add cooked ham or chorizo to the soup for additional flavor and protein. Garnish with chopped parsley before serving.

In conclusion, Sopa de ajo is an iconic and beloved dish in Cuban cuisine. Its rich and aromatic broth, made from garlic, onions, tomatoes, and spices, is both nourishing and comforting. This recipe is a simple and delicious way to make this traditional and hearty soup at home.

Ingredients:

  • 6 cups of chicken or vegetable broth
  • 2 tablespoons of olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon of ground cumin
  • 1 teaspoon of dried oregano
  • Salt and pepper
  • 4-5 eggs, lightly beaten
  • 1/4 cup of freshly squeezed lemon juice
  • Crusty bread, sliced and toasted
  • Chopped parsley for garnish

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes or until the onion is tender.

  2. Add the minced garlic and stir for 1 minute until fragrant. Add the ground cumin and oregano and stir to combine.

  3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes.

  4. Season with salt and pepper to taste.

  5. Ladle a small amount of the broth into a bowl and whisk in the beaten eggs.

  6. Slowly pour the egg mixture back into the pot, stirring constantly.

  7. Add the lemon juice and stir to incorporate.

  8. Serve hot with toasted crusty bread and garnish with chopped parsley.

Enjoy your delicious Cuban Sopa de ajo!