15 minutes
A comforting and savory traditional Spanish soup made with garlic, bread, eggs, and pimentón dulce.
cups
Garlic Clove, peeled and sliced
each
tablespoons
Dense White Bread, broken into small pieces
0 lb
Pimentón Dulce (sweet Paprika)
teaspoons
to taste
each
1. Boil the Chicken Stock
Bring the chicken stock to a boil in a saucepan.
2. Prepare Garlic and Olive Oil
In another saucepan, heat the olive oil over medium heat. Add the sliced garlic cloves and let them brown lightly.
3. Toast the Bread
Add the broken pieces of bread to the saucepan with the garlic and oil. Stir until the bread becomes lightly browned and crisp.
4. Add Spices and Stock
Stir in the pimentón dulce and mix well. Pour the boiling stock into the saucepan with the garlic, oil, and bread mixture. Add a pinch of salt and let it simmer for about 5 minutes.
5. Poach the Eggs
Break the eggs directly into the simmering soup. Allow them to poach until the whites are set and opaque.
6. Serve the Soup
Ladle the soup into bowls, ensuring each bowl has one of the poached eggs. Serve immediately.
Add diced chorizo at the sauté stage to infuse the oil and broth with its smoky, spicy flavor. This adds protein and complexity to the dish.
Toasted almonds blended with some of the broth and a pinch of saffron can be added to the soup for a nutty flavor and a hint of luxurious spice.
For a coastal twist, you can add a mix of seafood like shrimp, mussels, or clams to the broth. Seafood cooks quickly and adds a briny depth to the soup.
Sauté mushrooms along with the garlic to add an earthy flavor. Wild mushrooms or a mix of varieties would work particularly well.
Swap the chicken broth for vegetable broth and add hearty greens like kale or spinach. You might also include chickpeas for additional protein and fiber.
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