Spanish Garlic Soup
Ingredients
2 tbs olive oil | ||
4 large cloves garlic | ||
4 slices French bread, 1/4 inch thick | ||
4 eggs | ||
1 tbs paprika | ||
4 cups beef stock | ||
1/2 tsp ground cumin | ||
pinch saffron threads | ||
kosher salt and black pepper to taste | ||
fresh parsley, chopped for garnish |
- Preheat oven to 450 degrees.
- Heat the oil in a large pan.
- Add the whole garlic cloves and cook over a low heat until golden. Remove with a slotted spoon and set aside.
- Add the bread to the pan and cook on both sides until golden. Remove from the pan and set aside.
- Add the paprika to the pan and cook for a few seconds, stirring constantly.
- Stir in the beef stock, cumin and saffron, then add the reserved fried garlic, crushing the cloves with the back of a wooden spoon.
- Season with salt and black pepper to taste, then cook over low heat for about 5 minutes.
- Ladle the soup into four individual ovenproof bowls and gently break an egg into each one.
- Place the slices of fried French bread on top of the eggs and place the bowls in the oven for about 3-4 minutes, or until the eggs just set.
- Sprinkle with chopped parsley to garnish and serve.
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