Garlic Soup (Sopa de Ajo)

🛒 Ingredients

• Extra virgin olive oil 55 g · 495 kcal
• Garlic cloves 40 g · 60 kcal
• Stale bread (baguette or similar) 200 g · 530 kcal
• Smoked paprika (Pimentón de la Vera) 15 g · 42 kcal
• Chicken broth 1500 g · 90 kcal
• Eggs 200 g · 280 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the thinly sliced garlic and sauté until golden, about 2-3 minutes; be careful not to burn it.
2. Remove the pot from the heat and stir in the stale bread slices and smoked paprika. Mix well to coat the bread.
3. Pour in the chicken broth and return the pot to medium heat. Bring to a gentle simmer, stirring occasionally, and cook for 10-15 minutes until the bread softens and the soup slightly thickens.
4. Carefully crack an egg into each serving bowl or directly into the simmering soup, stirring gently to poach. Cook until the whites are set and the yolks are still runny, about 3-4 minutes.
5. Season with salt and serve hot, garnished with fresh parsley if desired.