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The emblematic chef from San Sebastian, Martín Berasategui, makes a garlic soup in which he includes chicken carcasses, vegetables and aromatic herbs such as bouquet garni, cream to texturise it and a key ingredient: garlic, which also has very beneficial properties for health.
Spain’s most Michelin-starred chef recommends being generous with the garlic, from which he removes the green germ and minces about 16 of them and cooks them with cayenne chilli. He then adds the chopped bread and lets it fry together with the garlic.
After a few minutes, add to the mixture a number of key and unusual ingredients: sweet paprika, two spoonfuls of chorizo pepper pulp and a few spoonfuls of homemade fried tomato. He mixes it all together and adds salt and two litres of hot tap water. Finally, cook the soup for about 15 minutes until everything is infused and serve it on the plate.
