This simple yet delicious soup consists of lots of chopped peeled garlic cloves cooked in olive oil until lightly golden but not browned; chicken stock, Spanish Pimentón, and tomato puree (optional).
Toast croutons with melted aged cheese, (eg, Parmesan, Romano, Manchego or Asiago) on top. The soup was garnished with dollops of thinned sour cream (creme fraiche preferred) and some fresh basil leaves we had on hand.
The style of this version of the soup is similar to that of the Restaurante "El Tragadero" in Zacatecas, México, although not identical.