Spanish · Lunch
Spanish Garlic Bread Soup with Egg
Castilian Garlic Soup
Castilian peasant soup of stale bread, garlic, and pimenton simmered in stock until thick, finished with a poached egg cracked into each bowl that cooks gently in the heat.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
385Calories
14gProtein
22gFat
32gCarbs
1gSugar
2gFiber
720mgSodium
186mgChol
Goes well with
Sauvignon Blanc from MarlboroughSauvignon Blanc from Marlborough — A cri...
local
Rueda VerdejoRueda Verdejo — A refreshing pairing for...
international
Instructions
1
Prep
Tear bread into 2cm pieces. Slice 12 garlic cloves thin. Chop 10g flat-leaf parsley. Measure out pimenton, stock, salt, and pepper. Have 4 eggs ready.
2
Bloom
Heat 60ml olive oil in a heavy pot over medium-low heat. Add sliced garlic, cook 3 minutes until pale gold. Remove from heat, stir in sweet and hot pimenton for 15 seconds to bloom without burning.
3
Build
Return pot to medium heat. Add torn bread, toss 2 minutes until edges crisp and coated in oil and pimenton. Pour in 1 cup hot vegetable stock with salt, bring to a simmer, cook 6 minutes until bread breaks down into a thick base.
4
Poach
Lower heat to low. Crack all 4 eggs gently onto soup surface, spacing them evenly. Cover loosely, poach 4 minutes until egg whites set but yolks remain glossy and runny.
5
Plate
Divide soup between two warm bowls, ensuring 2 poached 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 sweet pimenton
- 1 tsp hot pimenton
- 1000ml (4 1/4 cup) vegetable stock
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley