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Here's one for the garlic fiends: a soup that uses six whole heads of garlic. Adapted from Nancy Harmon Jenkins' New Mediterranean Diet Cookbook, Castilian garlic soup is a mellow, saffron-tinted broth with the mingled sweetness of garlic and sherry. Add a poached egg and some good bread, and it's a light but warming meal.
5 or 6 whole heads of garlic, the cloves separated and peeled (about 1 cup or 1/2 pound of peeled garlic cloves)
1/4 cup extra-virgin olive oil
1 tablespoon dried red pepper
6 cups chicken stock
1/2 cup Spanish amontillado or oloroso sherry
A pinch of ground cumin
A pinch of saffron threads
Sea salt to taste
To serve
4 half-inch-thick slices of crusty bread
1 garlic clove
4 poached eggs (optional)
Freshly grated manchego cheese (optional)
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1st Keep
 tihleigh
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