Sopa de Ajo

By polloazul

Ingredients

• 2 tablespoons olive oil
• 1/4 pound stale bread, crusts removed, cut into 1/2 inch cubes
• 4 garlic cloves, minced
• 1/2 teaspoon hot pimentón
• Salt
• 4 cups chicken stock
• 3 poached eggs

Details

Servings 3
Adapted from seriouseats.com

Preparation

Step 1

1. Pour the olive oil into a pot. Turn the heat to medium-high and add the cubed bread. Cook for 5 minutes, stirring often, until the bread is lightly browned. Toss in the garlic, pimentón, and a pinch of salt. Stir well, and cook for 3 minutes.

2. Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes.

3. Poach the eggs.

4. Ladle some soup into a bowl and top with a poached egg.