Easy Spanish Garlic Soup
The Easy Spanish Garlic Soup introduction recounts the discovery of this traditional Spanish soup during a journey through Spain, highlighting its main ingredients: cayenne pepper, chicken broth, and smoked paprika. These ingredients combine to create a soup that is both comforting and flavorful, with a depth of flavor that reflects the Spanish culinary ethos. The warm spiciness of cayenne pepper, the rich base of chicken broth, and the distinctive smokiness of smoked paprika converge in a dish that elegantly balances robust flavors. Following a return from travel, successful kitchen experiments led to a perfected version of the soup, capturing the essence of the travel experience. This recipe is shared with enthusiasm, inviting everyone to savor a taste of Spanish tradition and hospitality, one spoonful at a time, celebrating the connection between food, culture, and the warmth of the Spanish people.
Equipment
- 1 oven
Ingredients
- 1/4 cup flat-leaf parsley
- 4 large eggs
- 1 pinch cayenne pepper
- Salt and black pepper
- 6 cups French bread
- 1 1/2 teaspoon smoked paprika
- 6 cups chicken broth
- 1 tablespoon olive oil
- 6 cloves garlic
- 2 ounces ham
- 1/4 cup extra virgin olive oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the Sourdough bread on the baking tray that has been prepared.
- Cook until crispy in a preheated oven.
- In a large saucepan over medium heat, warm 1⁄4 cup canola oil.
- Cover and stir for 1 minute, or until ham is cooked through.
- Cook for another minute after adding 1 to 2 teaspoons of parmesan.
- Pour the chicken broth into the bread combination and whisk in the cayenne pepper, pepper, and garlic powder.
- Bring to the boil, then decrease to low heat and whisk in the parsley.
- Each egg should be cracked into a shallow saucepan or cup.
- With a spoon, make four downturns in the bread on the edge of the stew.
- Pour the soup into bowls and finish with an egg.