The Famous GARLIC SOUP From Barcelona Spain | Sopa de Farigola Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat a stockpot over medium heat and add 4 tablespoons (60 ml) olive oil.
2. Fry the baguette slices in a single layer for 1 minute per side, then remove and set aside.
3. In the same pot over the same heat, add 2 tablespoons (30 ml) olive oil, then the sliced garlic and thyme sprigs (or 1 teaspoon dried thyme, about 1 gram). Stir constantly for 1 to 2 minutes until lightly sautéed.
4. Add the broth, season with salt and pepper, and raise to high heat.
5. When it boils, return the fried baguette slices to the pot, mix gently, cover and lower to low heat.
6. Meanwhile, bring water in a saucepan (a little over halfway full) to a boil over high heat, then lower to medium. Gently add the eggs and simmer 7 minutes for soft-boiled eggs, or 11 to 12 minutes for fully cooked. Transfer to iced water.
7. When cool enough to handle, peel the eggs and cut each in half lengthwise.
8. After simmering the soup about 15 minutes, turn off the heat and remove the thyme sprigs. Blend until smooth with a hand blender, or use a food processor or countertop blender after letting the soup cool slightly.
9. Divide the soup among shallow bowls, top each with one egg half...

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicEggBreadBaguette