Castilian garlic soup is built by frying stale bread, simmering it with garlic and sweet and hot paprika, then poaching eggs directly in the broth. It comes together fast for a crowd and delivers a spicy, filling start to the meal.
Heat the olive oil in a pan and fry the bread slices until golden on both sides, then set aside.
In the same oil, gently sauté the garlic, stir in the sweet paprika and hot pepper flakes for 10 seconds, then immediately pour in the water.
Bring the water to a boil with the salt, add the fried bread and simmer over low heat for 5 minutes until it breaks down into the broth.
Keeping the heat low, crack the eggs into the soup one at a time, cover and poach for 5 minutes until the whites are set.
Add the liquid immediately after stirring the paprika into the hot oil, or it will scorch and turn bitter. Keep the broth at a gentle simmer when you add the eggs; a rolling boil will make them fall apart. Allergens: contains gluten (bread), egg.
If you only have fresh bread, leave it uncovered overnight before using it; fresh bread used straight away will disintegrate in the broth and cloud it.
Admin DadaGastro · verified in test kitchenAteşi 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?
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