Ingredients (serves 4)
1 whole garlic bulb
6 cloves garlic, peeled
4 tbsps olive oil
½ tbsp paprika
1 tsp of cayenne pepper
90 g pan de sal, cut into cubes
1 L chicken stock
¼ cup white wine
parsley with garnish
salt and pepper
Directions
- Cut the top of the garlic bulb. Season with salt, pepper and 2 tbsps olive oil. Cover in foil and bake in 190 degrees C for 45 minutes.
- In a pot, saute the garlic, paprika, and cayenne pepper in olive oil for two minutes. Deglaze with white wine and reduce until almost dry.
- Add in the pan de sal and chicken stock. Season with salt and pepper and simmer for 8-10 minutes.
- Mash the roasted garlic.
- Serve the soup with a teaspoon of mashed garlic and chopped parsley.
