Spanish Garlic Soup with Eggs
A rustic, warming soup with deep garlic flavor, thickened with bread, and finished with a poached egg in each bowl. Simple ingredients, big comfort.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
- ¼ cup olive oil
- 8 garlic cloves
- 4 slices day-old bread
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 4 eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Heat the 1/4 cup olive oil in a large pot over medium. Add the 8 garlic cloves and cook, stirring, until golden and fragrant, about 3 minutes.
- 2
Add the 4 slices bread (torn into chunks) and cook, stirring, until lightly toasted, about 2 minutes.
- 3
Stir in the 1 teaspoon smoked paprika and cook for 30 seconds until aromatic.
- 4
Pour in the 4 cups chicken broth, add the 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer and cook until bread softens, about 10 minutes.
- 5
Using an immersion blender, puree the soup until smooth. (Alternatively, blend in batches in a regular blender.)
- 6
Crack the 4 eggs into the simmering soup, spacing them apart. Cover and cook until whites are set but yolks are still runny, about 4-5 minutes.
- 7
Ladle soup into bowls, placing one egg in each. Drizzle with extra olive oil and sprinkle with fresh herbs if desired.
Tools you’ll need
- Large pot
- Immersion blender (or regular blender)
- Ladle
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