Garlic soup recipe…
Nestled on a mountain roadside on the C77 in Valenciana en route to Guadalest (which can only be described as a bare knuckle car drive if you are of the nervous disposition like me) was this hidden gem of a restaurant ‘El Rui Guadalest’.
We have visited this eatery several times before and its charm never fails to amaze. Greeted with warmth and a smile we are quickly shown to our table overlooking the valleys of the dramatic mountain range that we drove through. We opt for the daily special for just €14 and eagerly await our feast! And what a feast! What we thought would be a light lunch turned out to be a 4 course meal with wine!
The hostess bought baskets of bread, alioli, potatoes and a tomato, aubergine and bacalao dip that was so tasty it was gone in seconds! Next, and the star of the show for me, was this understated, rustic garlic soup! Oh my word! It had bits of garlic skin floating around in it, a few poached eggs, some crisp croutons and a clear consume broth that packed oodles of flavour! It was amazing! So much so that I immediately asked for the recipe for it. This was then followed by garlic chicken which had basically every part of the chicken in a bowl. I was already full up by this point but as usual the glutton in me took over and I finished it all. Being 30′ outside and the fact that I was fit to bursting and a bit tipsy due to the huge carafe of wine the lovely lady gave me, meant that I opted for an ice cream dessert instead of the amazing array of Catalan desserts on offer, all included in the price!
Our little boy had mountain sausages and potatoes and equally devoured every morsel! We came to pay the bill and it was less than €33 for all of us! That amazing feast was mind blowingly good value but best of all the flavour of the food and the warm service we received, in the most beautiful setting, far away from the ordinary tourist spots was just perfect. We will be back again! Well done ‘El Rui Guadalest’, what a gem you are!
So as this soup was amongst one of the top twenty things I have eaten in my life I felt the need to share the recipe with all my readers! I hope you enjoy as much as I did!
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Garlic and Egg Soup Recipe
4 whole garlic bulbs
Water, around 2 litres of
1 tablespoon salt (add more if required)
Sour dough cubed and fried then baked until hard
Free range eggs poached
Fry the garlic, skin on until golden brown and just soft
Add the water and salt and boil away until the broth turns brown but staying clear (this part can take around 3 hours)
Taste. If it tastes garlicky and salty it’s ready.
Add freshly cooked poached eggs and sour dough croutons and enjoy!