International dishesSoupsSpain15 minutes preparation, 20 minutes cooking
Spanish garlic soup is simple yet deep in flavor, built on fried garlic, paprika and crisp fried bread. The difficulty is keeping the egg yolks whole as they slide into the pan.
Crack the eggs in gently and hold the heat at medium, then cover and cook for exactly 5 minutes so the eggs are just set. The bread has to be fried golden brown before the stock goes in.
This batch weighs about 1.4kg, at roughly 87 calories per 100g.
Method
Set a pan on the stove, add 4 tablespoons of olive oil, 1 tablespoon of butter and 8 sliced garlic cloves, and fry until fragrant.
Add 40g of cubed French bread and fry over medium heat until crisp and golden brown.
Add 2 teaspoons of paprika, 950ml of vegetable stock, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and stir over medium heat for 10 minutes.
Add 4 tablespoons of chopped parsley and stir through.
Crack 4 chicken eggs into the pan one at a time, cover and cook for 5 minutes until the eggs are just set.
Tips
Slide the eggs in gently and hold the heat at medium so the yolks stay whole.
Mild Korean chili powder stands in for paprika and still gives the soup its red color.
Bread fried golden brown before the stock goes in keeps its crunch far longer.
Ten minutes of stirring over medium heat draws all the color out of the paprika before the eggs go in.
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