Sopa alentejana – Portuguese garlic soup

Ingredients for 6 servings:

• 6 cloves garlic
• 200 ml white wine
• 180 g stale bread
• 750 ml water
• 3 eggs
• Salt
• Piri-Piri
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

perfect for stale bread

Peel and roughly chop the garlic cloves. Roughly chop or tear the stale bread (preferably rolls, white bread, or cornbread, or a mix with brown bread). Briefly fry the garlic in a pan with a generous splash of olive oil. Then add the bread, lightly toast it, and immediately add the white wine and a third of the water to the pan. Boil for 5 minutes, until the alcohol has evaporated. Then add the remaining water, a good splash of piri-piri, and 1 teaspoon of salt, and blend. Crack the eggs into the warm, but no longer boiling, soup and whisk, or simply continue blending. Season to taste with more salt or a little vegetable stock powder. If you like it spicier, you can add more piri-piri. Serve the soup fresh with a small splash of olive oil (good quality pays off!). Leftover breadcrumbs and some freshly chopped herbs like parsley or coriander also make a great topping. You could also add a few slices of chorizo ​​on top. A very filling soup to serve as a starter for 6 or as a main course for 4 people. Tip: This soup is a simple basic recipe that tastes good as is, but can also be used as a base for variations with vegetables, chorizo, or as a tomato soup base. As a variation of the soup, you can also add vegetables to the white wine broth at the beginning. I really like broccoli, spinach, or carrot. Cook until the vegetables are tender, then puree. For tomato soup: Replace 500 ml of water with 800 g of fresh, peeled tomatoes or 600 ml of chopped canned tomatoes.