Madrid Ajo Fiesta

About Madrid Ajo Fiesta

The Madrid Ajo Fiesta is a rich garlic soup originating from the heart of Spain. This traditional dish is a testament to the simplicity and efficacy of Spanish cuisine, with its roots deeply embedded in rural society. It embodies the essence of Spain, combining staple ingredients such as garlic, bread, and paprika into a warm, comforting soup perfect for the winter months. Traditionally known as "Sopa de Ajo Madrileña," this dish was favored by farmers and is renowned for its hearty flavors and its use of simple, readily available ingredients.

Ingredients

• Garlic - 10 cloves, sliced
• Stale Bread - 200g, cubed
• Extra Virgin Olive Oil - 4 tablespoons
• Smoked Paprika - 1 tablespoon
• Eggs - 4
• Serrano Ham - 150g, thinly sliced
• Chicken Broth - 1 liter
• Salt - to taste
• Black Pepper - to taste
• Parsley - freshly chopped, for garnish

Preparation

Prepping the Ingredients

Begin by preparing all your ingredients. Peel the garlic cloves and slice them thinly to ensure a balanced flavor in the soup. Cube the stale bread into bite-sized pieces, perfect for absorbing the soup's flavors. Slice the Serrano ham thinly, and have your eggs and smoked paprika ready. Ensure your chicken broth is warm before you begin cooking.

Cooking Process

Sautéing the Garlic

In a large saucepan, heat the extra virgin olive oil over medium heat. Add the sliced garlic and sauté until it turns golden brown. Be cautious not to burn it, as garlic can turn bitter rapidly if overcooked.

Building the Soup

Introduce the cubed bread to the saucepan, allowing it to soak up the oil and flavors of garlic. Add the smoked paprika, stirring well to incorporate its rich, smoky flavor. Pour in the warm chicken broth, and bring the mixture to a gentle simmer.

Seasoning and Simmering

Season the soup with salt and black pepper to your taste preferences. Allow the soup to simmer gently for about 20 minutes, giving the bread time to soften and the flavors to meld.

Poaching the Eggs

When the soup has simmered to perfection, it's time to poach the eggs. Crack each into the simmering soup, spacing them apart to prevent sticking. Cover the saucepan and allow the eggs to poach, cooking gently until the whites are set but the yolks remain runny.

Serving Suggestions

Once the eggs are perfectly poached, delicately lift each out of the soup and place them into individual serving bowls. Ladle the soup over the eggs, ensuring each bowl receives a generous portion of garlic-saturated bread and fragrant broth. Top with a handful of sliced Serrano ham and a sprinkle of freshly chopped parsley for a vibrant finish.

Serve your Madrid Ajo Fiesta immediately, while hot, and enjoy the symphony of flavors. This dish pairs beautifully with a simple green salad and a crisp, dry white wine. Each mouthful offers a comforting warmth, with the decadence of the garlic and smoked paprika harmonizing perfectly.