• Servings 4
  • Prep 15 min
  • Cook 10 min
  • Course
  • Cuisine
  • Skill Level

Spanish Garlic Soup


  • 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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