Castilian garlic soup

Sopa de ajo

Garlic, together with bread and olive oil, is part of the trio that forms the foundation of Spanish cuisine. There are many cuisines in Spain but they all have one thing in common: garlic. On average, every Spaniard eats over 1,5 kg per year Sopa de ajo is a very old, peasant-style dish and is typical of the Castile Regional Cuisine, where the winters are cold and soups and stews are eaten daily. Castilla is the "land of bread" and it is bought fresh daily. However, a Spanish cook would never serve it stale, so this recipe is a good way to use any stale bread that is left over from yesterday’s meals
By Tapas Together Edinburgh