Serves 5
30 min
Spanish Garlic and Egg Soup
Recipe GLPR581a664591a0bf
A rustic Spanish soup featuring toasted bread cubes, aromatic garlic infused with smoked paprika, and silky whisked eggs stirred into savory chicken broth. This quick 30-minute comfort dish is a traditional favorite that delivers warmth and authentic flavor in every spoonful.
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Ingredients
6 tablespoons extra virgin olive oil
4 tablespoons finely minced garlic (about 7 to 8 large cloves)
1 tablespoon Spanish smoked paprika, divided
4 slices stale or toasted bread, cut into cubes
2 tablespoons Spanish brandy, optional
8 cups chicken broth
1 1/2 teaspoons salt, or to taste
4 large eggs, whisked until foamy
Directions
Warm the olive oil in a large pot over medium heat. Add the minced garlic and cook for about 1 to 2 minutes, stirring frequently, until fragrant but not browned.
Sprinkle half of the smoked paprika into the warm oil and stir well, cooking for another 30 seconds to release its flavor.
Add the bread cubes to the pot and stir to coat them in the garlic-oil mixture. Toast for 2 to 3 minutes, stirring occasionally, until the bread begins to turn golden.
If using brandy, carefully pour it into the pot and stir well. Let it simmer for 1 minute to allow the alcohol to cook off.
Pour the chicken broth into the pot and bring to a gentle boil. Add the salt and the remaining paprika, stirring to combine.
Reduce the heat to low and simmer for about 5 minutes, allowing the flavors to meld and the bread to soften slightly.
While the soup simmers, whisk the eggs in a separate bowl until light and foamy. Slowly pour the whisked eggs into the simmering broth while stirring gently and continuously. This creates silky egg ribbons throughout the soup.
Continue stirring gently for 2 to 3 minutes until the eggs are fully cooked and integrated, reaching an internal temperature of 165°F. The soup should have a creamy texture with tender bread pieces.
Taste and adjust the seasoning with additional salt if needed. Serve the soup hot in bowls.
