Best 3 Spicy Garlic Soup Recipes

SPICY GARLIC SOUP

Steps:

• Melt butter in heavy large saucepan over medium-low heat. Add garlic and sauté until golden, about 3 minutes. Add flour and stir until mixture is just golden, about 2 minutes. Add stock and bring to boil, stirring constantly. Reduce heat and simmer 15 minutes. Season with cayenne and salt. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before serving.)

SOPA DE AJO (SPICY BREAD & GARLIC SOUP WITH POACHED EGGS)

Steps:

• To make the croutons, preheat the oven to 350'°F (175°C). Combine the olive oil and garlic in a bowl, add the diced bread, and toss until well coated. Transfer to a baking sheet pan and bake until golden brown, about 5 minutes. Return the croutons to the bowl, sprinkle with the paprika, and toss well. To make the soup, heat the olive oil and garlic in a large saucepan over medium heat until the garlic is lightly browned. Remove from the heat and quickly stir in the paprika and cayenne so they do not burn and taste bitter. Immediately add the stock and bring to a boil. Season to taste with salt and pepper. Set aside and keep warm. To serve, preheat the oven to 500'°F (260°C). Add the croutons to the soup and bring to a boil, shaking the pan gently so that all the croutons are moistened. Carefully place 4 hot ovenproof serving bowls on a baking sheet pan. Divide the soup among the 4 bowls. Break an egg into the center of each dish. Gently spoon a tablespoon of the soup over each egg. Bake for 4 to 5 minutes, or until the white of the egg turns opaque but the yolk is still runny. Remove from the oven, place on a plate, and sprinkle with the chives.

SPICY GREEN GARLIC CHICKEN SOUP

Steps:

• Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
• Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
• While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
• Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
• Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.