Garlic Bread Soup
The Spanish cure for a cold and miserable day
Ingredients
- 10 - 12 Cloves Garlic Peeled, sliced wafer thin
- 4 oz Bread Sourdough, sliced wafer thin
- 1 tbsp Smoked Paprika Good Stuff, this is the heart of the soup
- 6 - 7 cups Chicken Stock
- 4 ea Eggs Jumbo, whisked
- 1/4 cup Olive Oil Good stuff please
- Salt and Pepper to taste
Instructions
- Heat the olive oil in a large stockpot over medium heat.
- Add the sliced garlic and sauté for 2-3 minutes, occasionally stirring, until it is fragrant and lightly golden.
- Add the smoked paprika and stir to combine.
- Add the bread and toss until it is more or less evenly coated with the blessed oil.
- Continue cooking for three more minutes, frequently stirring, so the garlic does not burn. Looking for the bread to start to take color
- Add 6 cups chicken stock and stir to combine.
- Break up the bread with a spoon into your desired size of pieces as it cooks.
- Continue cooking until the soup reaches a rapid simmer.
- Stir the soup in a circular motion to create a slow whirlpool.
- Slowly pour the whisked eggs into the soup while stirring to create egg ribbons.
- Taste and season the soup with salt, black pepper, and/or additional smoked paprika as desired.
Notes
For the bread, I use plain bread, usually some that has gone stale. One could break the bread and toast it before adding it to that soup pot. This will create extra flavor and texture.
One can forgo the egg ribbons, add a raw egg into the serving bowl, and poach it with the hot soup.
I have been known to add a jalapeno with garlic at the start for that extra spice kick.
One can use vegetable stock in place of chicken for a vegetarian version.
Nutrition
Calories: 517kcalCarbohydrates: 47gProtein: 23gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 29mgSodium: 1315mgPotassium: 927mgFiber: 1gSugar: 14gVitamin A: 892IUVitamin C: 7mgCalcium: 76mgIron: 2mg
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