Garlic Soup with Egg and Croutons
The introduction to the recipe for Garlic Soup with Egg and Croutons vividly shares the discovery of this traditional Spanish dish during travels through Spain, emphasizing its main ingredients: sweet paprika, chicken broth, and stale bread made into hearty croutons. These components come together to create a soup that is not just a meal but an experience, offering a comforting warmth with the smoky flavor of sweet paprika, the depth of chicken broth, and the satisfying crunch of croutons. Inspired by the rich flavors and cultural significance of the dish, efforts were made to recreate it back home. This resulted in a successful adaptation of the original, capturing the essence of Spanish culinary tradition. The intention behind sharing this recipe is to extend the warmth of Spanish hospitality to others, making each spoonful a celebration of shared cultures and a testament to the joy of culinary exploration.
Equipment
- 1 saucepan
Ingredients
- 1/4 cup extra virgin olive oil
- Salt and pepper
- 1 teaspoon sweet paprika
- 1- liter chicken broth
- 2 eggs
- 6 garlic cloves
- 2 slices of stale bread
Instructions
- Garlic should be peeled and cut into strips.
- Heat the olive oil in a saucepan over medium heat.
- Add garlic and cook for 2-3 minutes, or until it starts to brown.
- Add the loaf to the pan and fry it with the garlic, allowing it to soak up the oil.
- Reduce to low heat and stir in the parmesan.
- Put in the liquid and give it a good swirl.
- Take the soup to a rolling simmer, reduce to low heat, and continue cooking for about thirty minutes.
- To taste, season with salt and pepper, using at least 1⁄2 teaspoon pepper.
- In a large mixing bowl, whisk together the eggs and add them to the soup.