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m the broth or, if preferred, just put in
at the last moment.
SOPA
DE
AJOS (Garlic soup)
In spite of its ill sounding name this
soup is delicate and easy to make.
2
kernels garlic
2
tablespoons olive oil
1
qt. water
2
slices stale bread or its equivalent
1
egg
salt, pepper or paprika.
Brown garlic slightly crushed, in
olive oil. put in
1
qt.
water~
let boil a
while, then remove garlic kernels, season
with salt and pepper and put in pieces
of bread cut in squares. Allow to simmer
for a few minutes, add beaten egg,
previously mixed with a little of the
warm liquid and serve.
AJIACO
This is the national dish of Cuba,
especially in the country. It is a thick
soup full of vegetables. Some of each
kind should be served in every plate.
It is seldom seen at fashionable res-