The Famous GARLIC Soup from the Basque Country | Zurrukutuna Recipe

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Cut the baguette into 1/2 inch (1.25 cm) slices, arrange them in one layer on a foil-lined baking tray, and bake in a preheated oven at 200°C (400°F) for 10 minutes, until lightly toasted. Set aside.
2. Heat the olive oil in a stockpot over medium heat.
3. After a couple of minutes, add the sliced garlic and crushed red pepper and stir constantly.
4. After 1 minute, add the toasted bread and keep stirring.
5. After 3 minutes, add the paprika and stir quickly, then add the grated tomatoes, season with salt and pepper, and stir.
6. About 3 minutes later, add the vegetable broth and bay leaf, bring to a high heat, and stir. Once boiling, cover and lower to low heat, stirring every 2 to 3 minutes to break up the bread.
7. While the soup simmers, pat the cod fillet dry on paper towels, season with salt and pepper, and finely chop it. Crack the eggs into a bowl, season with salt, and whisk.
8. After simmering for 15 minutes and once the bread has broken apart, remove the bay leaf, stir in the chopped cod and simmer for 3 minutes.
9. Slowly pour in the whisked eggs while gently stirring, then cover the pan and turn off the heat.
10. After a couple of minutes, uncover, ladle into shallow bowls, garnish with chopped parsley, and serve.

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

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