Ingredients
1/4 cup extra virgin olive oil
8–10 large garlic cloves, thinly sliced
4 ounces stale bread, sliced or torn into small pieces
1 tablespoon smoked paprika
6–7 cups chicken stock or vegetable broth
4 large eggs, lightly whisked
Fine sea salt, to taste
Freshly ground black pepper, to taste
Instructions
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Heat the olive oil in a large pot over medium heat. Add the sliced garlic and cook for 2–3 minutes, stirring often, until fragrant and lightly golden. Do not let the garlic brown.
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Sprinkle in the smoked paprika and stir quickly to release its aroma.
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Add the bread to the pot and toss well so it absorbs the flavored oil. Cook for about 3 minutes, stirring frequently.
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Pour in 6 cups of broth and stir, gently breaking up the bread with a spoon. Bring the soup to a steady simmer.
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Stir the soup in a slow circular motion to create movement, then slowly pour in the whisked eggs while continuing to stir. Thin ribbons of egg will form throughout the soup.
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Taste and season with salt and black pepper. Add more broth if you prefer a lighter consistency.
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Serve hot and enjoy immediately.
Notes
- Bread: Neutral, crusty bread works best. Avoid breads with strong flavors.
- Paprika: Fresh smoked paprika provides the best color and depth.
- Eggs: For whole poached eggs, crack one egg into each bowl and ladle the hot soup over the top instead of stirring eggs into the pot.
- Texture: For a thicker soup, reduce the broth by 1 cup.
- Prep Time: 10 min
- Cook Time: 15 min