How little we can trust this weather… A few days ago we wanted to be on the beach because of the heat and now the temperatures have dropped so much that we want hot things like soups again. That is why on this occasion I share the step by step of my black garlic soup, a little-known ingredient that is obtained by fermenting fresh raw garlic with sea water for 60-90 days.
Black garlic does not have much of a raw garlic smell or taste, but rather a pleasant smell and taste of candied blackberries with a soft and tender texture that has nothing to do with the other. This homemade garlic soup is delicious, and despite not having a very appetizing color due to the black garlic, the flavor is delicious! I recommend you use this very simple recipe to use.
Ingredients to make Black Garlic Soup:
- 4 cloves of black garlic
- 2 slices of village bread or hard bread
- 1 teaspoon of Vera Paprika
- 2 Eggs
- 1 liter of mild chicken broth
- 1 splash of virgin olive oil
- 1 pinch of salt
How to make Black Garlic Soup:
- The first step in preparing this black garlic soup is to peel and slice the garlic cloves.
- Next, cut and chop the bread into small pieces. Put a pan on the fire and heat three or four tablespoons of olive oil, and when it is hot, add the garlic and fry it. When they change color, add the sliced bread and fry lightly. Add the teaspoon of paprika and a pinch of salt, and fry for a few minutes so that the bread is well impregnated.
- Cover everything with the hot chicken broth and let it boil for about 10 minutes or until you see that the bread begins to fall apart, test for salt.
- After that time, it is time to add the eggs so that they set, stirring immediately to spin the white. Once spun, remove the black garlic soup from the heat and serve piping hot.
