Garlic Soup (Sopa de Ajo)
2 Tbs. olive oil
1/4 pound stale bread, crusts removed, cut into 1/2 inch cubes
4 garlic cloves, minced
1/2 tsp. Spanish smoked paprika
4 cups chicken stock
3 poached eggs (I follow the Betty Crocker method. See below).
Over medium-high heat, heat the olive oil in a sauce pan large enough to hold all of the remaining ingredients. Add the bread and cook for 5 minutes. Stir frequently. Cook until the bread is lightly browned. Add garlic, paprika, and a pinch of salt. Cook for 3 minutes, stirring frequently. Do not burn the garlic.
Add the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes.
Ladle some soup into a bowl and top with a poached egg.
I served this meal with a side of olive bread and a glass of white wine. Yum!
Poached Eggs as Betty Taught Us to Do.
Fill a sauce pan with 2 - 4 inches of water.
Bring water to a rolling boil
Reduce water to simmer
Crack an egg into a small bowl or coffee cup. Slide the egg into the simmering water. Repeat.
Cook for 4 minutes (Four minutes because this egg is being added to soup; I might cook these eggs for slightly less time if this was an egg-on-toast recipe).
Remove eggs with a slotted spoon and place onto a paper towel.
Add egg to soup bowl at the appropriate moment.