Ingredients
Scale
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, thinly sliced
- 4 ounces stale bread, torn or thinly sliced
- 1 tablespoon smoked paprika
- 6 to 7 cups chicken stock or vegetable broth
- 4 large eggs, whisked
- Fine sea salt and freshly ground black pepper
Instructions
- Heat olive oil in a large stockpot over medium heat. Sauté the sliced garlic for 2–3 minutes until fragrant and golden. Stir in the smoked paprika.
- Add torn bread pieces and toss to coat them in the garlic oil. Cook for an additional 3 minutes while stirring frequently.
- Pour in the chicken stock (or vegetable broth) and stir well. Use a wooden spoon to break down the bread as it softens, bringing the soup to a strong simmer.
- While stirring gently in a circular motion, slowly pour in the whisked eggs to create delicate ribbons throughout the soup.
- Taste and season with salt, pepper, and more smoked paprika if desired. Adjust consistency with additional stock if preferred.
- Serve hot, garnished with fresh herbs or drizzled with olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 2g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 160mg