Garlic Soup
Ingredients
- 8 pcGarlic (thinly sliced)
- 200 gCountry bread (stale, cut into pieces)
- 60 mlExtra virgin olive oil
- 100 gSerrano ham (diced small)
- 1 tbspSmoked paprika
- 1.2 LMineral water
- 4 pcEgg (whole)
- 1 pinchFleur de sel
- 1.2 LChicken broth
Method
A rustic soup where fried garlic infuses oil stained red by smoked paprika. The bread soaks up the broth until tender, while the poached egg adds creaminess to the heart of the bowl.
- 1
In a pot, heat the olive oil. Brown the garlic slices until they are golden and fragrant. Be careful, if the garlic browns too much, it becomes bitter.
- 2
Add the serrano ham and the country bread. Sauté for a few minutes so the bread soaks up the flavored oil and begins to brown slightly.
- 3
Off the heat, add the smoked paprika. Stir vigorously, then immediately pour in the chicken stock to stop the spice from burning. Season with fleur de sel.
- 4
Bring to a boil then lower the heat. Let it simmer gently. The bread should break down slightly to bind and thicken the broth.
- 5
Crack the eggs gently one by one directly into the soup. Cover and cook until the white is opaque but the yolk is still runny.
Frequently asked questions
How do you get this dish right?
- The bread must be stale, ideally 2 or 3 days old, to avoid turning into a shapeless mush.
- Never boil the paprika dry; it burns in a second and ruins everything with its bitterness.
How long does this dish keep?
Keeps for 2 days in the fridge without the eggs. Reheat gently in a saucepan.
