New Rule, an Update

Not that long ago, in this post, I said ‘no more cookbook until we make 5 things out of each of the 20+ cookbooks we already have. Since than, however, I had a wedding anniversary and a birthday get in the way of my resolution. Technically, I did not buy any new books.


The first to break the rule was none-other-than my husband. Seven years of marriage warranted a copy of this book and breaking this rule and really any rule I ever came up with. I’m not saying I don’t like it; just noticing that blog-rules do not deter the man from breaking rules. The second rule breaking was so right on and such a double yet unrelated incident that it can’t even count as a rule-breaking. A family member and my best friend from law school got me the same book- this one. I have been dreaming about touching my own copy of David Tanis’s book since I finished reading the Alice Waters bio. A long time coming and to make up for all the time, I now have two copies. One of these will turn into another book- what should it be?

New rule and new books aside, I am on the second soup from the Moro cookbook and I am loving it.

Garlic Soup, a traditional Spanish Dish

Ingredients: 4 tablespoons olive oil; 4 large garlic bulbs, broken into cloves, skins kept on; 3 oz cooking Chorizo, small dice; 1 teaspoon fresh thyme leaves; 1/2 teaspoon smoked Spanish paprika; 4 cups chicken stock; 4 eggs, organic poached right before serving; 4 large slices of a hearty crusty bread, toasted right before serving.


Heat the oil in a pan large enough to hold the garlic cloves in one tight layer. When the oil warms up, add the garlic cloves and gently cook on a low flame until the skins are golden brown. This cooks the garlic slowly and softens it the same way that roasting it would. Stir often and about 20 minutes later check the inside flesh- it should be soft.



Remove with a slotted spoon and allow it to cool enough to handle with your fingers. When cool enough, discard the skins from the garlic cloves by squeezing out the flesh out by hand. Place the garlic flesh in a small food processor.


Puree into a very smooth paste. It will be thick, creamy, almost looking like hummus.



Be sure you removed all of the garlic skins from your pan. Add another splash of oil if you discarded most of it with the garlic. Turn the stove back on on medium and add the chorizo. Cook until caramelized and crisp. Add the thyme and cook for a few seconds stirring. Then add the garlic puree.

Cook for a minute stirring to combine well. Add the paprika and the chicken stock. Bring it to a simmer and allow it to simmer very gently for about 10 minutes.


Just a couple of minutes before you serve, get your eggs poached and bread toasted. Then serve like this.


Poaching an egg is one of those things you can think you got down and still botch every now and then. A tall pot full of water helps- the distance that the egg travels when it plunges in the water matters-the longer it has to go, the more likely to return itself to en egg-like shape. A good amount of salt and vinegar in the water also helps. I never measure- generous depending on how big your pot is. The goal is a cooked but perfectly runny yolk.


This makes 4 portions, but don’t feel obligated to serve it in one seating. It is fabulous the next day.

Photography by Jennifer Olson.

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  • Sherri

    Sounds absolutely lovely!

  • Monet

    How delicious…I am wishing I had a bowl of this right now. I love warm soups on cool, Fall days, and I'm always happy with a poached egg! Thank you for sharing this with us. I'm trying to curtail our cookbook buying until we've cooked more recipes out of our bookshelf too!

  • Bethany

    An idea for your cookbook return… Mario Batali's Babbo cookbook. You can enjoy Batali's lovely creations at home sans the rude bartender. Great post- the garlic soup looks delicious!

  • mike

    wow, and I even have some chorizo in the fridge. sooooo gonna give this one a shot, thanks for posting!

  • Evan @swEEts

    I don't know if my comment went through bc my comp froze?? but chorizo and garlic?? two of my faves.. this is a keeper!

  • Speakeasy Kitchen

    YUM! I've often wondered how I could drink the flavor of garlic. This is it!

  • Belinda @zomppa

    As long as you weren't the first to break the rules! This soup is perfect for winter. Bet it keeps those sniffles away.

  • The Cilantropist

    Oh, this soup looks incredible, like it would just warm up your insides and be totally creamy. Love it! And dont deny yourself a new cookbook, it is a special indulgence. ;)

  • Baking Barrister

    Rules were meant to be broken. Pfft.

    I would KILL for this soup. Literally KILL. I'm obsessed with garlic and would eat it at every meal if it made sense to. Totally saving for later.

  • Rosemary

    Just got two new cookbooks for my birthday, too! One is called "The Stinking Rose" — ALL garlic recipes!

  • oldwaystable.org

    I'm with Baking Barrister: I'm obsessed with garlic! This is the perfect recipe to aid my addiction. :)

  • Island Vittles

    Such a delicious looking and sounding soup! I have some garlic given to me by a friend, and now I know what to do with it. Thanks! And as for rules, they're for fools. Have fun with your new books! Theresa

  • The Mom Chef

    That looks fantastic. Garlic gets so incredibly sweet when cooked. I love the idea.

  • Tiffany

    We have to have a garage sale once a month just to keep our cook book collection at a reasonable level! This recipe is awesome, making it this weekend, thanks!