Sopa De Ajo A La Castellana Castilian Garlic Soup
|Olive oil||3 Tablespoon|
|Thick italian bread slices||4|
|Minced garlic||4 Clove (20 gm) (adjust quantity as needed)|
|Beef broth||1 Quart (2 cans, 13 ounce each)|
|Minced flat leaf parsley||2 Tablespoon (fresh)|
|Black pepper||To Taste|
Put 1 tablespoon of the oil in a skillet and fry the bread until golden.
Add another tablespoon of oil to the pan and fry the bread on the second side.
When the bread is almost done, add the remaining tablespoon of oil and the minced garlic, putting it between the slices so that it will saute.
When the garlic is pale gold, add the broth, and simmer it for 10 minutes.
Sprinkle the soup with parsley and pepper, and serve.
Using a spatula to keep them intact, transfer the bread slices to individual bowls and then pour the remaining broth (most of it will be absorbed by the bread) around each slice.