Original subtitles

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In Spain, we love our garlic.

We love it so much that it's part of almost all our recipes.

Today, I'm making Sopa de Ajo,

which is basically garlic soup.

First thing that I need,

is to have the garlic and the oil together.

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If you go to Spain in the winter, this is the soup

that you want to have, because it's comfort food.

It's full of flavours,

textures, and a lot of personality. It's a great soup.

Now that my garlic is almost golden brown,

check it out.

Jamón... Jamón... it is so, so, so Spanish.

You can have jamón serrano, jamón iberico, jamón de recebo,

pata negra, cinco jotas, there is a lot of varieties.

Now, I'm using jamón serrano.

And chop, chop, chop.

See how all the flavours, they start to get together

in the pan. Don't be afraid to smash, a little bit, the garlic.

No, in goes the bread.

This is stale bread, that I have from yesterday.

And why I'm using stale bread instead of fresh bread,

is because stale bread is dry, and guess what?

Dry-- shhh-- is going to absorb,

way better, all this fat,

and all these flavours.

I'm going to show you my trick, okay?

I'm going to put, in my pan,

the bread in one side,

and the jamón--

and the garlic in the other side of the pan.

So, while the bread fries, I have here--

pimenton, paprika, smoked paprika,

and cumino-- cumin.

Cumino, it comes-- it's the Arabs that were in Spain,

for almost 700 years.

And they taught us a lot.

Why I'm putting it on top of the jamón,

and on top of the garlic?

Because I don't want it to burn, but I want it to infuse.

The bread is starting to fry.

Sexiness happening. Happening, happening.

My little tongs.

Check it out.

This is something that I like to do.

I put it on top of the bread.

So I get all the juices, released from both sides,

straight on the bread.

Let's start building the plate at the same time.

So, bread.

Bread, bread...

Bread, bread, bread.

And bread.

Okay, so, see the colour of the garlic?

See the colour of the jamón?

This is very, very, very fast.

Azafran-- saffron. I'm gonna put a little bit.

And let it roast.

Just for 5 seconds, 10 seconds max.

'Cause you don't want it to burn.

And chicken broth.

So, see how the soup is going?

I've got the garlic, with the saffron,

with the jamón. All the flavours are getting together. Next step,

I'm poaching the eggs.

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As soon as the egg white is cooked through, I taste it.

Yum, yum, yum.

Be careful with the salt,

because the jamón-- the-- the ham, is salty, okay?

Remember my sexy (Speaking in Spanish)?

Check this out.

Very carefully, hey.

On top.

On top.

Okay! Check it out!

But we're not done yet.

Let's go.

See, all these toppings?

See that? Mas jamón. More ham!

See? I have now two textures of ham. I have fried ham,

that also helped flavour my bouillon, my broth.

And I have also fresh ham,

And mas tomillo-- a little more thyme-- on top.

That's it! I'm in business!

So, remember what I told you before. This soup,

it starts as bread, water, and garlic.

Look through the years, how did the bowl wait?

The bread is crispy.

But check this out, that's why I poached the eggs.

'Cause I like to break them.

And see the egg yolk runny, the egg yolk runny is going to

cook with the broth, with a hit of the broth.

See, I have my saffron, my azafran, my thyme,

and I'm going to take my time for this.

The garlic...

since it's fried, is a little bit crunchy outside,

but it's completely poached inside.

The garlic-- garlic is beautiful, and it's healthy.

So, I'm tasting the thyme, I'm tasting the saffron,

I'm tasting the ham.

I'm eating the bread, which is a little bit crunchy.

But the (Speaking in Spanish) in this dish is the garlic.

The garlic is beautiful.

And this dish reminds me to something I used to have

in summer time, when I was growing up in Catalunya.

Roasted chicken with aioli.

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Roasted chicken with garlic sauce.

Double the garlic, double the yumminess.

In my country, we call this "pollo parrilla con ioli."

Which is basically "roasted chicken with aioli sauce."

First, we marinate, then we roast it, then we eat it.

So, to kick up this marinade, first, the garlic.

The blender.

A little bit of white wine. Olive oil.

Also, always Spanish, olive oil.

A hint of paprika, or "pimenton."

Bay leaf, fresh.

Thyme.

Super thyme.

And a pinch of salt.

And here is my special trick.

What I like to do, to boost the... the tomillo, the thyme.

So, lemon. Lemon juice.

I put my hand underneath, so I can grab the seeds.

Mmm. A lot of citrus. Check it out.

I've got this beautiful, free-range, healthy chicken,

and I'm going to put my marinade on top of the chicken,

so it's going to grab all of the flavour and perfume.

Always try to go for organic, or for natural,

'cause at the end of the day, you are what you eat.

Let me show you something, okay? I'm getting my marinade.

And, okay.

Massages. Everybody loves massage.

Even a dead chicken loves a massage.

The reason why I give this massage is because I want

all the flavours to go inside the chicken,

before I send it back to the fridge,

to marinate.

Nice and sexy.

So, now that the chicken is marinating,

I'm going to put it in the fridge for a while,

so all the flavours,

they get to know each other.

This is good. I can smell the thyme, the bay leaf,

the paprika, and especially the garlic.

Now, second step.

To the roasting pan!

♪ do, do, do, do, do ♪

Bit of oil on the bottom, and let's get this baby

into the chamber of secrets.

Make sure that is flat.

Nice, sexy, and guess what?

That is a lot!

That is a lot. 'Cause you're not cooking just for yourself!

You're cooking for your mother, for your father, your brother,

sister, friend...

So, see how easy it is?

I have all the flavours go inside the chicken.

Next step, let's go to the oven. The chamber of secrets.

So, garlic in the chicken, garlic in the sauce. Aioli!

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So, if you were in Spain,

you would have this dish. If I was in Spain,

I wouldn't need fork and knife.

'Cause this is going to be my fork,

and this is going to be my knife.

Check it out.

I have a feeling that when you eat with your fingers,

food tastes better.

This is garlicky. This is very, very good.

The skin is crispy,

the chicken is super well- cooked, super tender.

and there is garlic all over the dish. It's amazing.

This makes me think of another dish that I really like,

and it's a very elegant dish,

which is la Paletilla de Cordero al Horno.

What it is, I'm going to tell you in a minute.

Nope, I'm enjoying this chicken.

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In Spain, we love a good lamb. Whether it is roast,

in stew, a cazuela, whatever.

We love it.

It's an ingredient deeply linked

to special occasions.

Family gatherings, baptisms, whatever, you know. We love it.

Today, I'm making Cordero Estilo San Vicente.

Which is a roast leg of lamb, cooked on a bed of potatoes,

it's gonna be awesome. Check it out.

Everything starts with a marinade, and the marinade

is going to be garlic, bay leaf, clove, white wine.

It seems that I have a lot of garlic here, but--

check the piece of meat.

It's not gonna be a lot, it's going to be enough.

Clove is a super interesting spice,

but don't get over excited.

It's not like peppercorns.

Like, "oh, I put a handful of peppercorns." No.

I'm going to get, for this recipe,

three cloves. They're going to be excellent.

White wine.

All the time!

Olive oil. Why?

Because the fat is going to make that all the flavours,

they blend together.

And a hint of vinegar,

because the vinegar is gonna-- psssh!

Cut the fat a little bit,

and it's going to help with the moisturize.

A pinch of salt,

generous, 'cause this is a big piece of meat.

This is very good, I'm very happy with it.

It has the-- the-- the garlic of course,

but that hint of vinegar, it just-- pssh! It cuts completely.

It's gonna be awesome.

So, this is my trick. See the knife?

Instead to go like this-- it might go too deep, you're going

to put the finger wherever you want to stop the blade.

Okay, so flip it over. Same thing.

And here it goes.

See where-- here-- where the fat is?

Let's go deep inside... deep inside.

So I'm going to follow around the bone.

And see? Like that. Like that.

Eh? Nice, huh?

And on the other side, I'm going to do the same.

Cutting...

The tip of my knife.

That's it. Easy.

Now, the 'lade.

And that is when you need to mess your fingers a little bit.

And now, I'm going to put it in the fridge,

wait a little bit.

So it's going to-- pssh-- absorb all this love.

It's cooking time. See, looks nice!

It has the perfume, I don't even need to get close.

It smells super good.

Let me get my pan.

So, now, first thing, I've got my skillet on the fire.

Little bit of oil.

And it's very hot. Why?

'Cause I need to seal that beautiful leg of lamb,

so I keep all the juices -- pssh-- inside,

before going to the chamber of magic,

which is my beautiful oven.

(Sizzling)

Meanwhile, in another part of the kitchen,

potatoes are getting ready to be cut.

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So, here is another trick.

More oil, of course. That's a good Spaniard.

And then, look.

The pan is very hot. Check it out.

You get all the grease to go on top.

And the reason why I am doing that,

is because all this marinade at the bottom

of the pan, I do not want it to be wasted.

I'd rather put it on top, because you see here, and here,

and here, I've made my little cuts,

and I want that to go inside too.

While at the same time, it marinates and fries,

in the other side of the pan.

See, all the golden, crispy brown?

If you think this is looking good,

hold on, 'cause this is just the beginning.

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So, I'm working with lamb. It's so nice, so sexy,

nice, golden, crispy.

It's called Cordero a San Vicente.

Then let's build up the bed for this baby.

Got my beautiful potatoes.

Got the marinade, I'm going to use the same tray that I

used before, for the marinade.

'Cause I'm Spaniard-- I'm a Spaniard,

and we don't like to waste.

So, at the same time, I'm getting all the juices,

all the flavour for the marinade.

This is marinade is white wine, garlic,

lots of garlic...

bay leaf, parsley, clove...

olive oil, of course, and a hint of vinegar that is gonna--

psssh! Cut the fat.

The potatoes, as you see,

I cut them (Speaking in Spanish) style,

which is a little bit thick.

because check this baby, it's going to take awhile to cook.

Okay, and if you cut them too thin,

you're going to lose the potatoes. Straight up.

So now, is the moment. Truth or dare!

This is going to be awesome, I guarantee it.

But, I want-- I don't want the oil that's been cooking there,

because it is a little bit-- uh, too fried.

But I want the juices at the bottom.

So here is my trick, look!

Get a bowl. Get rid of the oil.

Light up this baby.

And I'm going to replace it with white wine.

See, you see all this brown colour?

That is the sugar, that is the caramel, that's what we want.

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And the final touch, a little seasoning on the potatoes,

that are out of the lamb, 'cause the lamb already has salt.

Straight into the oven.

Wow, this is excellent!

Exactly what I was looking for. The potatoes...

they're perfect. The lamb is juicy.

They have absorbed all the sauce. Perfecto!

It's beautiful, firm, juicy.

Cooked through.

Let's dig in!

I'm gonna make a cut, first, through the bone,

all along the bone.

And look! It's nice... pinky.

Juicy, it's perfect-looking.

Potatoes...

Y Cordero Estilo San Vicente!

(Speaking in Spanish)

Lamb, San Vicente-style.

A true delicacy.

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Meat is tender.

Potato is tender.

Oh, my God.

This brings me back to Castilla La Mancha.

That part of Spain, where the lamb is so important,

close to Segovia.

And one of the reasons why this tastes so good,

is because of one ingredient, the almighty garlic.

Amen. (Speaking in Spanish)

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