Castilian garlic soup is made by simmering toasted stale bread and plenty of garlic sautéed with sweet and hot ground peppers, then poaching eggs directly in the soup. It is a quick, spicy, hearty starter for a crowd.
Heat the olive oil in a pan and toast the bread slices until golden on both sides. Set aside.
Lightly sauté the garlic in the same oil. Add the sweet paprika and hot red pepper flakes, stir for 10 seconds, then add the water immediately.
Bring the water and salt to a boil, add the toasted bread, and simmer for 5 minutes until it breaks down.
Keep the heat low, crack the eggs into the soup one at a time, cover, and poach for 5 minutes, until the whites are set.
After adding the ground peppers to the hot oil, add the water right away so they do not burn and turn bitter. Keep the soup at a gentle simmer when adding the eggs; eggs may break apart in vigorously boiling water. Contains gluten (bread) and eggs.
Ateşi mutlaka kısık tutun deniyor ama ben biraz açık bıraktım, kaynayan suya kırdığım dört yumurtanın ikisi tamamen dağılıp çorbayı bulanıklaştırdı. Poşe yumurta hiç yapmadıysam bu adımı elimde nasıl kontrol edeceğim, sizce?
Ateşi mutlaka kısık tutun, kaynayan suya kırılan yumurta gerçekten dağılır. Kontrol için yumurtayı önce bir kepçeye kırıp çorbada küçük bir girdap oluşturup kepçeyi yavaşça boşaltmanızı öneririm, beyaz o şekilde daha iyi toparlanır.
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