Sopa de ajo: la batalla de recetas de Jose Andrés, Arguiñano y Berasategui | EL COMIDISTA

If there's one quick meal that borders on genius in our recipe book, it's garlic soup. In just a few minutes and with very few ingredients, you can enjoy an exquisite dish, deeply flavored, comforting like few others, and even a great way to use up stale bread. This preparation represents, at its best, Spanish cuisine born of necessity, but for some strange reason we make it less often than exotic soups like ramen. Like all classics of popular cuisine, garlic soup doesn't have a standard recipe, and in every region, town, and home, it's made differently. Do great chefs have a formula worth following? To find out, we compare the recipes of three well-known chefs—José Andrés, Karlos Arguiñano, and Martín Berasategui—and a more modern one by Iván Cerdeño (Cigarral del Ángel). If you want to know who wins, watch the video above. Subscribe to our channel:    / elcomidistaenelpaÍs   Visit: https://elcomidista.elpais.com Follow us on Facebook:   / elcomidista   Follow us on Twitter:   / elcomidista   Follow us on Instagram:   / elcomidista   Welcome to the official EL COMIDISTA channel in EL PAÍS! Every week we publish new videos about food, recipes, restaurants, products, culinary tips, and much more. Subscribe to our channel now!:    / elcomidistaenelpaÍs   El Comidista is a very nice website that includes recipes, information on kitchen gadgets, restaurants, products, and any other nonsense its authors come up with.