Description
A rustic and comforting Spanish soup made with garlic, smoked paprika, day-old bread, and poached eggs simmered in a flavorful broth.
Ingredients
Scale
- 8 cloves garlic, thinly sliced
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 6 cups chicken or vegetable broth
- 4 slices day-old rustic bread, cut into cubes
- 4 large eggs
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced garlic and sauté until golden but not burnt.
- Stir in smoked paprika and immediately add bread cubes, tossing to coat.
- Pour in the broth, season with salt and pepper, and bring to a simmer.
- Cook for 10–15 minutes until the bread softens and thickens the soup slightly.
- Crack eggs directly into the simmering soup and poach for 3–4 minutes, until whites are set but yolks remain runny.
- Ladle soup into bowls, ensuring each serving has an egg, and garnish with fresh parsley.
Notes
For a richer flavor, use chicken broth, but for a vegetarian option, vegetable broth works perfectly. Day-old bread is essential for the right texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 185mg
Keywords: spanish garlic soup, sopa de ajo, garlic, rustic soup, comfort food