This creamy garlic soup originally comes from the Romaniote Jewish community of Thessaloniki in Northern Greece. Its name skordozoumi derives from the Greek skordo, meaning “garlic.” Romaniote Jews are the oldest Jewish community in Europe. They are named after the Eastern Roman Empire or Byzantium and were so proud of the Roman Empire and its cultural heritage that they came to be known as Romaniote.
Garlic Soup with Yogurt, Feta, and Paprika
February 15, 2023
Ingredients
For the Soup
- 1head garlic, cloves separated, peeled, and very thinly sliced
- 4 ½cups water
- 2Tbsp extra virgin olive oil
- 2bay leaves
- ½teaspoon dried oregano
- 1cup plain yogurt
- 1Tbsp unbleached white flour
- salt
- freshly ground black pepper
- ¼lb crumbled feta cheese, for serving
- 2medium eggs
- paprika, for dusting
For the Croutons
- 2Tbsp extra virgin olive oil
- 3 or 4thick slices country bread, cut into cubes
Yield: Serves 4
Preparation
To make the Soup
- Step 1
Bring the water to a boil together with the garlic, 2 Tbsp olive oil, bay leaves, and oregano and simmer for 15 minutes.
- Step 2
Beat the yogurt with 1 Tbsp unbleached white flour until it is smooth and free of lumps. Gradually add a ladleful of hot soup, then slowly pour the mixture back into the hot soup. Simmer for five minutes, but do not boil. Remove the bay leaves. Add the feta, simmer for two or three more minutes, then puree in a blender until smooth and creamy.
- Step 3
In a bowl, beat the eggs until they are frothy. Slowly stir in a ladleful of hot soup, then pour the mixture back into the soup. Heat through, but do not boil, or the soup may curdle. Season with salt and black pepper. Pour the soup into four individual soup bowls, dust with paprika, and serve with fried croutons.
To make the Croutons
- Step 1
To make the croutons, heat 2 Tbsp olive oil in a frying pan and add the diced bread in a single layer. Cook over a moderately high heat until they are golden both sides. Remove from the frying pan and set aside.