Spanish Garlic Soup

Inspired by a recipe from the mother country, with great respect Ingrid adds to this recipe bread and eggs.

Ingredients

• 1/2 French baguette
• 6 tbsp. olive oil
• 12 cloves of garlic, whole
• 4 cups chicken broth, low sodium
• 1 tsp. Spanish paprika
• salt and pepper to taste
• 4 eggs
• fresh chopped parsley for decoration

Preparation

Cut the baguette into slices 1 inch thick. In a Dutch pot, heat oil over medium heat. Add the garlic and saute 30 seconds. Add the bread slices and toast 2 minutes per side, being careful not to burn the bread and garlic. Remove the pan to a plate when ready. Add the chicken broth with care because it will splash for a moment. Add the paprika, salt and pepper to taste and bring to boil. Cook 5 minutes and lower heat to medium low. Stir the soup gently several times, add the eggs one at a time for poaching. Cooking 4-6 minutes, until desired doneness. Serve the soup with an egg per serving. Garnish with chopped parsley and a slice of bread on top.

Servings: 4

Preparation time:  5 min

Cooking time:  12 min

Ready in:  17 min

Country:  Spain

Season / Occasion: Spring

Main Ingredient:  Eggs