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Heat oven to 250 degrees. Wrap a 3" x 10" baguette in foil and bake until somewhat dried ot, about 2 1/2 hours. Let cool. Cut the baguette into 1" pieces and transfer, with any crumbs, to a bowl.
Bring a pot of water to a boil over medium heat. Add 6 seeded dried choricro peppers or new mexico chilies, cover, and cook at a rapid simmer until soft, about 40-45 minutes; drain.
Scrape pulp from peppers and discard skins; set aside.
Heat 2/3 cup extra-virgin olive oil in pot over medium heat. Add 8 chopped cloves garlic; cook until golden, 2 - 3 minutes. Add bread, with its crumbs, and cook until toasted, 6 - 7 minutes.
Add 2 1/2 quarts chicken stock and reserved pepper pulp and bring to a boil. Redce heat to medium-low and simmer, partially covered, until bread has separated into small pieces and the soup has thickened, about 2 hours. Season with salt to taste. Serves 4 - 6.
Sopa de Ajo
Basque - Style Garlic Soup
Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako, which is unavailable in the U.S. An oven-dried baguette makes a good substitute.Heat oven to 250 degrees. Wrap a 3" x 10" baguette in foil and bake until somewhat dried ot, about 2 1/2 hours. Let cool. Cut the baguette into 1" pieces and transfer, with any crumbs, to a bowl.
Bring a pot of water to a boil over medium heat. Add 6 seeded dried choricro peppers or new mexico chilies, cover, and cook at a rapid simmer until soft, about 40-45 minutes; drain.
Scrape pulp from peppers and discard skins; set aside.
Heat 2/3 cup extra-virgin olive oil in pot over medium heat. Add 8 chopped cloves garlic; cook until golden, 2 - 3 minutes. Add bread, with its crumbs, and cook until toasted, 6 - 7 minutes.
Add 2 1/2 quarts chicken stock and reserved pepper pulp and bring to a boil. Redce heat to medium-low and simmer, partially covered, until bread has separated into small pieces and the soup has thickened, about 2 hours. Season with salt to taste. Serves 4 - 6.
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