Sopa de ajo, aka a fabulous ending for stale bread
While it's not a bread recipe, it's a great way to use up stale bread, especially heels. Very little prep time, very yummy results. Excellent for winter nights. It's a spanish-inspired bread and garlic soup, Sopa de Ajo!
For 4-6 people you will need:
8 cups vegetable or chicken broth
as many whole eggs as you have people
a 1/2 cup of stale, cubed bread (I use cubes about 1.5 inches on a side, including crust)
8 cloves garlic
1 T paprika (smoked is nice if you can find it)
2 T olive oil
Salt and pepper to taste
Peel and slice the garlic thinly. Heat the olive oil over medium-high heat in a stock pot or Dutch oven until the oil shimmers. Add the garlic and saute, stirring frequently, until the garlic is fragrant, soft and just barely beginning to brown, about 2-3 minutes. Add the paprika and stir until fragrant, about 30 seconds. Add the broth and bring to a boil, stirring occasionally. Once the soup has reached a boil, turn it down to a gentle simmer. Season with salt and pepper to taste.
Crack the eggs into the simmering broth -- you are going to poach them. Cook until the eggs have reached your desired level of done-ness (I like 'em hard, but that's not traditional -- really, I think poached softly is probably more traditional).
Divide the cubed stale bread between the bread bowls. Spoon a poached egg into each bowl, atop the bread cubes. Ladle the broth over the top and serve immediately.
Makes a delicious, warming, comforting soup, and takes less than 15 minutes to prepare.
P.S. Mods, I know it's not strictly bread, but it's made with bread... please feel free to move to a more appropriate forum if one exists. thanks!