Empty My Fridge
Spanish Garlic & Vinegar Soup | QUICK & EASY Heartwarming Recipe
Ingredients
- Extra virgin olive oil¼ cups
- Baguette6 slices
- Garlic · thinly sliced, chopped8 cloves
- Sherry vinegar1 tbsp
- Paprika · smoked2 tsp
- Thyme · dried½ tsp
- Vegetable broth6 cups
- Egg4
- Parsley · chopped2 tbsp
- Salt
- Black pepper
Instructions
- Heat the olive oil in a stock pot over medium heat.
- Add the sliced garlic and stir constantly for 30 seconds to 1 minute, until fragrant. Add the baguette slices and keep stirring.
- When the garlic and bread are lightly golden, after 3 to 4 minutes, add the sherry vinegar, paprika, dried thyme, a pinch of sea salt and black pepper. Stir quickly, then add the broth and raise the heat to high.
- Meanwhile, put the chopped garlic, chopped parsley and a pinch of sea salt in a mortar and pound to a paste.
- Once the broth boils, stir the garlic-parsley paste into the soup. Cover and lower to medium-low heat.
- After 10 minutes, remove the lid and press the bread slices down with a large wooden spoon, breaking them into smaller chunks. Crack the eggs evenly over the soup, cover again, and simmer 3 to 4 minutes, until the egg whites are just set.
- Remove from the heat and serve immediately in shallow bowls.
Summarized from Spain on a Fork's video. Watch it for the details.
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