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Sopa De Ajo (Garlic Soup)

4 dried peppers, seeded
1 tomato
4 cloves of garlic
1 ml. oil
200 gr. bread, cut into very thin slices
1 1 /2 l. water
Salt

Add to a saucepan, the water, peppers, tomatoes and garlic. Boil 30 minutes and slowly add the oil, salt and bread. Cook over very low heat 1 hour. Before serving, remove the peppers.

One of the characteristics of garlic soup riojana (there are recipes for this type of soup in almost all regions) is the cooking time, much longer than in other counties.

Creamy Garlic Soup

A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread.From saveur.com SERVES 6–8

2 tbsp. olive oil
16 cloves garlic, roughly chopped
4 shallots, sliced
6¾ cup chicken stock
6¾ cup heavy cream
Kosher salt and freshly ground black pepper, to taste

Heat oil in a 6-qt. saucepan; add garlic and shallots and cook until soft, 10 minutes. Add cream and stock; bring to a boil. Reduce heat to a simmer and cook until reduced by half, about 2 hours. Purée in a blender and strain; season with salt and pepper.