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Garlic Soup

Garlic soup is a rustic stovetop soup with crusty bread, smoked paprika, and eggs gently simmered until firm. The bread softens in savory chicken broth, making a hearty bowl with rich garlic flavor.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 8 cloves garlic thinly sliced
  • 4 oz crusty bread day-old, cut into 1-inch cubes
  • 1 tsp smoked paprika
  • 6 cups chicken broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 eggs large

Equipment

  • 1 4-quart saucepan

Method
 

  1. Heat the olive oil in a 4-quart saucepan over medium heat.
  2. Add the garlic and cook for 1 to 2 minutes, stirring, until pale golden.
  3. Add the bread and cook for 2 to 3 minutes, stirring to coat it in the oil.
  4. Stir in the smoked paprika for 30 seconds.
  5. Pour in the chicken broth, add the salt and black pepper, and bring to a boil over medium-high heat.
  6. Reduce the heat and simmer uncovered for 10 to 12 minutes, until the bread is softened.
  7. Make four spaces in the soup and carefully crack an egg into each.
  8. Cover and simmer gently for 8 to 10 minutes, until the whites and yolks are firm.

Notes

For the best texture, use day-old crusty bread so it softens without immediately falling apart. Refrigerate leftovers for up to 3 days; freezing is not recommended because the bread and eggs can become unpleasantly textured. For a vegetarian version, substitute vegetable broth for the chicken broth.