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Makes 4 servings

Ingredients

2 very ripe, good quality tomatoes

1/4 cup sherry vinegar

1/2 cup good quality olive oil, divided

1 tablespoon kosher salt

4 cloves garlic

4 pieces crusty bread

Flaky salt, for garnish

Directions

Use a box grater to grate the tomatoes into a bowl. To the grated tomatoes, add the sherry vinegar, 1/4 cup olive oil, and salt. Use a Microplane to grate the garlic into the mixture. Stir to combine and set aside to marinate.

Meanwhile, heat a large pan over medium high. Drizzle the remaining olive oil on both sides of the pieces of bread, and then add them into the pan to toast on both sides.

Spoon the tomato mixture onto the pieces of toast and garnish with flaky salt. Serve immediately and enjoy!

Sopa de Ajo

Santos said this dish reminds her of brunch in a bowl: It features tons of garlic, bread, ham, silky egg ribbons and poached eggs.

@alexawhatsfordinner This soup is garlicky af, it’s soooo good 🥵 episode 4 of my soup-er bowl! 🥳 recipe below‼️ Sopa de ajo Ingredients (for 4 servings): -2 tbsp extra virgin olive oil -10 garlic cloves, thinly sliced -1 tbsp paprika  -2 cups stale bread, cut into small pieces -1 cup Spanish ham, roughly chopped -4 cups chicken broth -6 eggs, divided -1 tbsp soy sauce -1 tbsp sherry vinegar -kosher salt -black pepper -crushed red pepper flakes -fresh parsley, chopped, for garnish Directions:  -Heat olive oil in a large pot or Dutch oven, over medium. Add in the sliced garlic and cook for about 2 minutes, stirring frequently & being careful not to burn. -Add in the paprika and stir to mix. Add in the bread pieces and ham and toss to coat. Cook for about 3 minutes, stirring frequently.  -Pour in the chicken broth. Allow to come to a simmer. -Meanwhile, add 2 of the eggs into a small bowl and whisk well. Add the whisked eggs into the soup pot and quickly stir them in a circular motion, to create smooth egg ribbons.  -Add in the soy sauce and sherry vinegar. Taste for seasoning and then season to taste with salt, pepper, and red pepper flakes.  -When ready to serve carefully add the remaining 4 eggs (whole) into the simmering soup pot and allow to poach for about 4 minutes (the whites should be just set and the yolks should be runny. -Serve in bowls with 1 poached egg each, and garnish with fresh parsley. Enjoy immediately!  #soup #sopa #sopadeajo #soupszn #goodsoup #souprecipe #easyrecipe #soupseason #comfortfood #cozyszn ♬ In the Mood - Glenn Miller

Makes 4 servings

Ingredients

2 tablespoons extra virgin olive oil

10 garlic cloves, thinly sliced

1 tablespoon paprika

2 cups stale bread, cut into small pieces

1 cup Spanish ham, roughly chopped

4 cups chicken broth

6 eggs, divided

1 tablespoon soy sauce

1 tablespoon sherry vinegar

Kosher salt and black pepper

Crushed red pepper flakes

Fresh parsley, chopped, for garnish

Directions

Heat olive oil in a large pot or Dutch oven, over medium. Add in the sliced garlic and cook for about 2 minutes, stirring frequently and being careful not to burn.

Add in the paprika, and stir to mix. Add in the bread pieces and ham, and toss to coat. Cook for about 3 minutes, stirring frequently.

Pour in the chicken broth. Allow to come to a simmer.

Meanwhile, add 2 of the eggs into a small bowl and whisk well. Add the whisked eggs into the soup pot and quickly stir them in a circular motion, to create smooth egg ribbons.

Add in the soy sauce and sherry vinegar. Taste for seasoning and then season to taste with salt, pepper, and red pepper flakes.

When ready to serve, carefully add the remaining 4 eggs (whole) into the simmering soup pot and allow to poach for about 4 minutes (the whites should be just set and the yolks should be runny.

Serve in bowls with 1 poached egg each, and garnish with fresh parsley. Enjoy immediately!

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