Spanish Garlic Soup with Poached Eggs
This traditional Spanish dish, known for its rich and simple flavors, features the aromatic essence of garlic, the hearty texture of rustic bread, and the comforting warmth of water. The combination of these three key ingredients creates a deliciously satisfying soup that is perfect for cold winter mornings or as a hearty meal anytime. Originating in various regions of Spain, local variations may incorporate different fats, spices, and herbs to enhance the flavor profile. This particular recipe emphasizes the use of quality ingredients and includes a delightful twist with fried bread for added texture, with poached eggs adding a luxurious touch. Serve it hot, allowing the eggs to break and blend into the garlicky broth for a nourishing and soul-warming experience.
4
Servings
300
Calories
7
Ingredients
Ingredients
water
3 cups (heated)
garlic cloves
4 (plump and peeled)
French bread or rustic bread
3 inches (sliced thinly, crust on)
olive oil
3 ounces (for frying)
smoked paprika (pimentón de la Vera)
1-2 teaspoons (to taste)
salt
to taste
eggs
4 (room temperature)
Instructions
1
In a flameproof casserole, heat the water over medium heat. While the water warms, peel and finely chop or mash the garlic cloves into a paste using a mortar and pestle, a garlic press, or the edge of a knife.
2
Once the water is hot, add the garlic paste and let it simmer gently for 5 to 10 minutes, allowing the garlic to infuse the water.
3
In a separate pan, slice the rustic bread thinly, keeping the crust intact. Heat the olive oil in a skillet over medium heat, then fry the slices of bread until golden brown and crispy, about 2-3 minutes per side. During this process, season the oil with a little smoked paprika and salt for added flavor.
4
Transfer the fried bread slices into the garlic-infused water, stirring to combine, and let the soup simmer for an additional 10-15 minutes. At this stage, you may choose to let the flavors meld together for several hours or even overnight.
5
When ready to serve, gently poach the eggs directly in the soup. Crack each egg into a ladle and lower it carefully into the bubbling broth. Cook just until the egg whites set, usually taking about 3-4 minutes, depending on desired doneness.
6
To serve, ladle the soup into deep bowls, ensuring each bowl has some of the fried bread and a poached egg. Gently stir the soup to break the egg so that the yolk can swirl through the broth, enriching each spoonful.
Nutrition Information
14g
Fat
30g
Carbs
8g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spanish Garlic Soup with Poached Eggs?
It is a traditional Spanish dish known for its rich and simple flavors, featuring garlic, rustic bread, water, and poached eggs.
What are the main ingredients required?
The main ingredients are water, garlic cloves, French or rustic bread, olive oil, smoked paprika (pimentón de la Vera), salt, and eggs.
How many servings does this recipe yield?
This recipe yields 4 servings.
What is the calorie count per serving?
Each serving contains 300 calories.
How should I prepare the garlic cloves?
Peel and finely chop or mash the garlic cloves into a paste using a mortar and pestle, a garlic press, or the edge of a knife.
What type of bread works best for this soup?
French bread or rustic bread is recommended, sliced thinly with the crust kept intact.
What role does smoked paprika play in the recipe?
Smoked paprika is used to season the olive oil while frying the bread, adding both flavor and color.
How long should the garlic simmer in the water?
The garlic paste should simmer gently in the water for 5 to 10 minutes to infuse the liquid.
Can I prepare this soup in advance?
Yes, you can let the flavors meld for several hours or even overnight after adding the bread, before poaching the eggs.
How do I fry the bread slices?
Fry the thin slices in olive oil over medium heat for 2-3 minutes per side until they are golden brown and crispy.
When is the bread added to the broth?
The fried bread slices are added to the garlic-infused water after the initial 5-10 minute simmer.
How long should the soup simmer after adding the bread?
The soup should simmer for an additional 10 to 15 minutes after combining the bread and the water.
What is the technique for poaching the eggs in the soup?
Crack each egg into a ladle and lower it carefully into the bubbling broth directly.
How long do the eggs need to cook in the broth?
The eggs usually take about 3-4 minutes to cook, or until the whites are set.
What is the total fat content per serving?
Each serving contains 14g of fat.
How many grams of carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
Is there fiber in this garlic soup?
Yes, each serving provides 2g of fiber.
How much protein does one serving provide?
One serving provides 8g of protein.
What tools can I use to make the garlic paste?
You can use a mortar and pestle, a garlic press, or the flat edge of a knife to create the paste.
Should I remove the crust from the bread?
No, the bread should be sliced with the crust left intact for better texture.
What is the origin of this dish?
It originates from various regions of Spain where local variations often incorporate different fats and spices.
When is the best time to serve this soup?
It is ideal for cold winter mornings or as a hearty, soul-warming meal anytime.
What temperature should the eggs be before cooking?
The eggs should be at room temperature before being added to the soup.
What specific type of paprika is recommended?
The recipe recommends smoked paprika, specifically pimentón de la Vera.
How much water is needed for the broth?
The recipe requires 3 cups of water.
How much olive oil is used for frying?
The recipe calls for 3 ounces of olive oil for frying the bread.
How should the soup be served for the best experience?
Ladle the soup into deep bowls with bread and an egg, then stir gently to break the yolk into the broth.
Is this dish considered a type of comfort food?
Yes, it is categorized as a hearty and traditional comfort food.
How many garlic cloves are in the recipe?
The recipe uses 4 plump garlic cloves.
What kind of pot is recommended for cooking?
A flameproof casserole is recommended for heating the water and simmering the soup.