Spanish · Lunch
Smoked Paprika Garlic Soup with Egg
Cantabrian Garlic Soup
Cantabrian variation of garlic soup with stale bread and pimenton, enriched with smoked paprika and finished with a poached egg cracked over the surface, served from a clay bowl.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
385Calories
14gProtein
22gFat
32gCarbs
2gSugar
2gFiber
680mgSodium
186mgChol
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Instructions
1
Prep
Tear day-old bread into 2cm pieces. Slice 12 garlic cloves thin. Chop 10g flat-leaf parsley. Measure out both pimentons, stock, salt, and pepper.
2
Bloom
Heat 60ml extra-virgin olive oil in a heavy pot over medium-low heat. Add sliced garlic, cook 3–4 minutes until pale gold. Remove from heat, stir in smoked sweet and hot pimenton for 15 seconds until fragrant.
3
Build
Return pot to medium heat. Add torn bread, toss 90 seconds to coat evenly in oil and pimenton. Pour in 1000ml hot vegetable stock with salt, bring to a simmer, cook 6–7 minutes until bread breaks down into a thick, cohesive soup.
4
Simmer
Lower heat to low. Crack 4 eggs gently onto the soup surface in pairs on opposite sides. Cover loosely with a lid, poach 4–5 minutes until egg whites set completely and yolks remain glossy and runny.
5
Plate
Ladle soup with both poached eggs into warm clay bowls (2 bowls, 2 eggs per bowl). Scatter black pepper and chopped parsley across each surface. Serve immediately while yolks are still runny.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 120g (4.2 oz) day-old country bread
- 12 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp smoked sweet pimenton
- 1 tsp hot pimenton
- 1000ml (4 1/4 cup) hot vegetable stock
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley