John Myers
Ingredients for 4 servings:
- 8 garlic cloves, more if desired
- 1 liter of broth, of your choice (poultry, meat or vegetable broth)
- 200 g bacon, alternatively ham or chorizo
- 1 large onion(s)
- 3 m.-sized eggs, or as required
- e.g. white bread, stale (one day old), or croutons
- 1 tbsp paprika powder, mild, if possible Allspiceón de la Vera
- 4 tbsp olive oil
- salt and pepper
- some parsley
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
Spanish garlic soup, a classic of Spanish cuisine
First, sauté (do not fry) the finely chopped garlic cloves and thinly sliced onions in the oil. Add the finely chopped bacon (ham) to the pot, fry briefly, then add the paprika. Add the broth and simmer for about 25 minutes. Now add the lightly beaten eggs. Remove the pot from the heat, add the white bread, and let stand for a few minutes. Season to taste. Serve sprinkled with fresh parsley. For a more refined soup, replace the stale white bread with (not too few) crispy croutons, and poach the eggs in the soup instead of beating them. This also works without vinegar (perhaps in a ladle), but the yolk will then be exposed and not surrounded by the egg white. Use one egg per person for this preparation. I prefer meat or chicken broth for this recipe. However, if you want to make the recipe vegetarian, you can also use vegetable broth and leave out the bacon or ham.
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