SOPA DE AJO (CASTILIAN GARLIC AND BREAD SOUP)

By lorik

Ingredients

• 1 ⁄4 cup olive oil
• 10 cloves garlic, thinly sliced
• 6 oz. country bread, torn into 1⁄2" pieces
• 1 tbsp. Spanish hot paprika
• 1 ⁄2 cup dry white wine
• 4 cups chicken stock
• 2 eggs, lightly beaten
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. finely chopped parsley, for garnish

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Heat oil in a 4-qt. saucepan over medium high heat; add garlic and cook, stirring occasionally, until golden brown, about 3 minutes. Add bread and paprika; cook stirring occasionally until bread is slightly toasted, 4-6 minutes. Add wine and cook until absorbed by the bread, about 2 minutes. Add stock and bring to a boil. Slowly add eggs while stirring constantly and cook for 1 minute more; season with salt and pepper and garnish with parsley.