Spanish Garlic Soup
Spanish garlic soup is the authentic Spanish soup with cloves of garlic and leftover bread. This is a humble soup with a strong punch of garlic for the divine taste of Spanish food. This comfort food classic is just flavorful and soul-satisfying.
Ingredients
- 4 large size / 4 Eggs
- 1 tbsp / 14.2 g Butter
- 4 tbsp / 59.15 ml Olive Oil
- 8 cloves / 8 cloves Garlic Thinly sliced
- 4 Cups / 4 Cups French bread Cubed and preferably day old
- 2 tsp / 14 g Paprika powder
- 4 Cups / 946.35 ml vegetable stock
- ½ tsp / 3 g salt
- ½ tsp / 1 g black pepper
- ½ tsp / 1 g chili flakes
- 4 tbsp / 8 g Coriander Chopped
Instructions
- In a deep pan, take 4 tbsps of olive oil and 1 tbsp. of the butter and heat it for a while on medium heat.
- Add 8 cloves of thinly sliced garlic and sauté until slightly golden color appears on them.
- Take 4 cups of cubed French bread. Preferably a day old bread.
- Add bread cubes into garlic and oil mix and toast them until golden brown.
- Add 2 tbsps of paprika powder into the toasted bread.
- Add 4 cups of vegetable stock into the toasted bread.
- Add ½ tsp. salt, ½ tsp. freshly ground black pepper and ½ tsp. chili flakes to them for seasoning and brings the soup to boil.
- Once it comes to boil, bring down the heat and simmer for at least 10 minutes.
- Add 4 tbsps. of chopped fresh coriander to the soup and mix well.
- Take 4 large-sized eggs and crack it carefully in the soup.
- Cover and cook the soup for five more minutes until the eggs reach the perfect sunny golden yolk and cooked.
- Pour the yummy hot soup topped with egg in a bowl and enjoy it.
Notes
Some useful tips for the best cooking:
Day-old bread is perfect for the soup but if you won’t have one you can use Fresh bread as well.
Chicken stock can also be used in the soup as per your taste.
Always crack eggs in a small bowl one by one as it reduces the chance of rotten eggs and saves the dish.
Day-old bread is perfect for the soup but if you won’t have one you can use Fresh bread as well.
Chicken stock can also be used in the soup as per your taste.
Always crack eggs in a small bowl one by one as it reduces the chance of rotten eggs and saves the dish.
