Castilian Garlic Soup with Poached Eggs
shared by Nibblore Español
This traditional Spanish garlic soup turns day-old bread, garlic, and paprika into a deeply savoury, comforting, budget-friendly meal. The bread gently thickens the broth, while eggs poached directly in the soup provide set whites and creamy yolks. It is ideal for a cold evening or as a substantial starter. • Keep the heat moderate while browning the garlic: it should be pale honey-coloured, never dark brown. • Taking the casserole off the heat before adding the paprika prevents the spice from burning and becoming bitter. • Day-old bread holds some texture better; if you only have fresh bread, dry it in a 150°C oven for 10 minutes. • For firmer yolks, extend the covered egg-cooking time by 2 minutes. • Replace the chicken stock with vegetable stock for a vegetarian version. • Use only sweet paprika if you prefer a soup without heat. • A rustic baguette with a firm crumb can replace a country-style loaf, provided it is day-old. • Replace the parsley with chopped fresh chives for a milder finish. The soup without the eggs will keep in an airtight container for up to 3 days in the refrigerator or 2 months in the freezer. Reheat over low heat, adding a little stock if it is too thick, then poach fresh eggs when serving. If the soup already contains eggs, refrigerate it for no more than 1 day and reheat gently until piping hot, bearing in mind that the yolks will cook through.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 180 grustic bread, day-old and thinly sliced
- 8 clovegarlic, peeled and thinly sliced
- 5 tbspextra-virgin olive oil
- 1 tspsweet paprika
- ¼ tsphot paprika
- 1 ¼ lchicken stock, low-sodium and hot
- ¾ tspfine salt, plus more to taste
- 4large eggs
- 2 tbspfresh parsley, chopped
Instructions
- 1Heat the chicken stock in a saucepan over medium heat until gently steaming; keep it hot without allowing it to boil vigorously.
- 2Heat the olive oil in a wide 24 cm casserole over medium-low heat. Add the sliced garlic and cook for 3–4 minutes, stirring often, until pale golden; do not let it darken or it will taste bitter.
- 3Add the bread slices and cook for 3 minutes, turning and pressing them down lightly so they absorb the oil and toast in spots.
- 4Remove the casserole from the heat for 30 seconds. Add the sweet and hot paprika, stir for 10 seconds, then immediately pour in about 250 ml of the hot stock to stop the paprika from cooking.
- 5Return the casserole to medium heat and add the remaining stock and salt. When it reaches a gentle simmer, reduce the heat and cook uncovered for 12 minutes. Stir only once or twice so some pieces of bread remain intact, although part of the bread will break down and thicken the broth.
- 6Taste and adjust the salt. Crack each egg separately into a cup, make four wells in the surface of the soup, and slide one egg into each. Cover and cook over low heat for 4–6 minutes, until the whites are opaque and firm but the yolks still yield when gently touched.
- 7Remove the casserole from the heat and let the soup rest, covered, for 2 minutes. Carefully place one egg in each bowl, ladle in the soup, and finish with the chopped parsley. Serve piping hot.