I love soups in general - am the kind of person the Spanish call "sopera" ("soup-loving") - and regularly make not only soups but also their even more nourishing cousins, the broths and "potajes" that make up that glorious Spanish cuisine which, once tried, you simply can't fail to fall for.
Today we're going to look at a simple recipe for the garlic soup I mentioned at the top of this post. Sometimes it's called garlic soup ("sopa de ajo") and sometimes it's called Castilian soup ("sopa castellana").
Let's first have the comprehension questions for the text we're going to try and understand.
- What characteristic dish is used for the soup?
- How many eggs does the recipe contain?
- How much garlic is needed?
- How much meat is required and what sort of meat is it?
- What should be done to the bread?
- When should you add the meat?
- How are the eggs added? How long do they need to be cooked for?
Enjoy the weekend, the soup and those undeniable benefits of garlic!
¡Hasta la semana que viene!