Garlic, Paprika, Bread Cubes, and Eggs in broth. Lovely!
This is a traditional Spanish rustic soup that uses very few pantry ingredients, and is delightfully filling. Egg poached in soup made with dry bread, garlic, and paprika makes this an even heartier dish (and the egg really adds flavor). A most unique broth with simple ingredients many of us might have on hand. You can easily cut this down; I made enough for 6-8 people. Don’t let the eggs scare you – they really are good in this. What an economic feast! Lactose free as well.
Ingredients
- 8 Cups coarsely chopped day old bread (hearty like Italian works well)
- 1/4 Cup olive oil (and some for bread)
- 3 Tbl minced garlic (8-12 cloves)
- 3 tsp Spanish Paprika
- 8 Cups chicken broth (or water but need more seasoning)
- 1/2 tsp cayenne pepper
- 1/4 Cup fresh parsley
- salt/pepper to taste
- Eggs – 1-2 per serving
Directions
Heat oven to 350. Cut up about 1/2 loaf of bread into large chunks. Some recipes use dried breadcrumbs, but I like this way. On cookie sheet, lay bread and sprinkle with olive oil. Gently toss to coat. Bake for 15 minutes, until dried, barely browned.
In saucepan, heat 1/4 Cup olive oil and cook garlic for a couple minutes over medium heat until just golden. Do not over cook garlic, as it will burn. Add paprika, and stir until thoroughly combined. Add bread,, mix till all is coated. Add broth and cayenne pepper. Simmer on medium low for 15 minutes. Add Parsley. Taste broth, add salt/pepper as needed.
When ready to serve, scoot over some of the bread and drop eggs into pan and cover. Simmer for 3 minutes to poach eggs. (I only dropped 2 to start for me, then reheat later and poach more.) Remove egg and place in bowl with bread and broth. As egg yolk melts into the soup, the color changes to an even more golden yellow, with pieces of egg white for each bite. I put two in one bowl as they were small eggs. Such an unusual treat!
Soup after poached egg yolk melted into broth.
Digestible Dining 