Spanish Garlic Soup

What Goes With It

• Crusty bread
• Jamon
• Green salad
• Dry sherry

Making Spanish Garlic Soup, Step by Step

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1. Fry the garlic in the oil over low heat for 2 minutes until pale gold. Add the bread and fry for 3 minutes.

   Mark done Start 2 min timer

2. Off the heat, stir in the paprika, then pour in the stock and salt.

   Mark done

3. Simmer for 20 minutes until the bread dissolves.

   Mark done Start 20 min timer

4. Crack in the eggs and poach for 3 minutes. Scatter with the parsley.

   Mark done Start 3 min timer

A Few Notes

Do not brown the garlic.

Add the paprika off the heat.

If your hob runs hot, check at 15 minutes.

Poach the eggs gently.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Keeping What's Left

Best eaten at once. The soup base keeps in the fridge for 2 days; poach fresh eggs when serving.

Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.