Basque Garlic And Bread Soup Sopa De Ajo Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
• Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
• Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
• Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
• Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

Steps:

• In a skillet, heat the olive oil over medium heat.
• Add the garlic, and fry it, stirring with a wooden spoon, for 2 to 3 minutes, until it is golden.
• Take care the garlic does not burn.
• Add the bread, and turn it several times so that it absorbs the oil.
• Sprinkle it with the paprika, and toss well.
• Add the water or broth, and cook for 10 to 15 minutes, stirring, until the soup is heated through and well blended and the bread has absorbed much of the liquid.
• Season to taste with salt and, if you like, the pepper flakes.
• Just before serving the soup, crack the eggs, and slide them onto the surface of the soup, taking care not to break the yolks.
• Let the eggs cook for 1 to 2 minutes, until they are set.
• Serve the soup by spooning it gently into shallow bowls, allowing 1 egg per serving.