Abalone soup

01 / ABOUT THE DISH

About the dish

Sopa de locos is a traditional bread soup originating from Chile. It’s usually made with a combination of abalone, stock, milk, onions, oil, bread, butter, parsley, and salt. The abalone is boiled for about an hour and chopped into pieces. The bread is soaked in milk and strained. Onions and bell peppers are sautéed in oil and then mixed with the abalone, soaked bread, fish stock, cheese, butter, and salt. The mixture is placed into a baking dish, grated cheese is added on top, and the soup is then placed in a hot oven for a few minutes. Before serving, sopa de locos is typically garnished with parsley.