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Spanish: Sopa de Ajo (Garlic Soup)

Source of Recipe


From "Savoring Spain and Portugal" by Joyce Goldstein






List of Ingredients



• 6 Tbsp olive oil
  
• 12 cloves garlic
  
• 12 thin slices coarse country bread, crusts removed
  
• 2 tsp sweet paprika
  
• 6 cups chicken stock or water
  
• Salt and freshly ground pepper to taste
  
• 6 eggs
  
• Chopped fresh flat-leaf (Italian) parsley
  






Instructions



1. Preheat oven to 350º F.
   
   
2. In a large saucepan over medium heat, warm the oil. Add the garlic cloves and sauté until golden and fragrant, 3 to 4 minutes. Using a slotted spoon, remove and discard the garlic. Working in batches, add the bread to the garlic-flavored oil and sauté, turning as needed, until pale gold and crisp, 4 to 5 minutes. Using the slotted spoon, transfer the bread to 6 oven-proof individual bowls or cazuelas, placing 2 slices in each bowl. Put the bowls on a baking sheet. Add the paprika to the pan over medium heat, stir once, then add the stock or water and bring to a boil. Season with salt and pepper.
   
   
3. Break one egg into each bowl and ladle the boiling stock or water over the eggs, dividing it evenly. Slip the baking sheet into the oven and bake until the egg whites have set up but the yolks are still runny, about 10 minutes. Garnish each bowl with parsley and serve at once.
   
   Serves 6