Spanish · Dinner
Garlic Bread Soup
A Castilian-style rustic soup built on day-old sourdough bread simmered in garlic-infused olive oil broth with smoked paprika and chicken stock, thickened by the bread itself, finished with a poached egg, sherry vinegar and parsley for deeply savoury, peasant-kitchen character.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
420Calories
13.2gProtein
25.1gFat
35.8gCarbs
2.8gSugar
2.3gFiber
1174mgSodium
186mgChol
4.2gSat Fat
310mgPotassium
78mgCalcium
3.1mgIron
0.4mcgVitamin B12
3.2mgVitamin C
gluten-free-adaptable
low-calorie
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Tear the sourdough into rough chunks and thinly slice the garlic cloves so both are ready before the pan heats.
2
Sauté
Warm the olive oil in a small saucepan over medium-low heat and cook the garlic for 2 minutes until pale gold and fragrant.
3
Toast
Add the torn bread to the pan and stir over medium heat for 2 minutes until the pieces are golden at the edges and coated in oil.
4
Bloom
Stir in the smoked paprika and cook over low heat for 30 seconds until the oil turns deep red and the raw paprika smell fades.
5
Simmer
Pour in the chicken stock, season with salt and pepper, and simmer over medium heat for 12 minutes until the bread breaks down completely.
6
Poach
Crack the egg directly into the simmering soup and cook for 3 minutes over low heat until the white is fully set and yolk remains soft.
7
Plate
Ladle the soup and egg into a bowl, drizzle with sherry vinegar, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g day-old sourdough bread
- 8 cloves8 cloves garlic
- 4 tbsp4 tbsp olive oil
- 2 tsp2 tsp smoked paprika
- 2 cup480ml chicken stock
- 22 large eggs
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
