Spanish Garlic Bread Soup with Egg — Castilian Garlic Soup
Castilian peasant soup of stale bread, garlic, and pimenton simmered in stock until thick, finished with a poached egg cracked into each bowl that cooks gently in the heat.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear bread into 2cm pieces. Slice 12 garlic cloves thin. Chop 10g flat-leaf parsley. Measure out pimenton, stock, salt, and pepper. Have 4 eggs ready.
Bloom
Heat 60ml olive oil in a heavy pot over medium-low heat. Add sliced garlic, cook 3 minutes until pale gold. Remove from heat, stir in sweet and hot pimenton for 15 seconds to bloom without burning.
Build
Return pot to medium heat. Add torn bread, toss 90 seconds until edges crisp and coated in oil and pimenton. Pour in 1000ml hot vegetable stock with salt, bring to a simmer, cook 6 minutes until bread breaks down into a thick base.
Poach
Lower heat to low. Crack all 4 eggs gently onto soup surface, spacing them evenly around the pot. Cover loosely, poach 4–5 minutes until egg whites set but yolks remain glossy and runny.
Plate
Divide soup between two warm bowls, carefully ensuring each bowl receives 2 poached eggs. Scatter black pepper and chopped parsley across each surface. Serve immediately while yolks are still runny.
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