This Egg and Cumin Soup is one of Spain's Best-Kept Secrets

Von Spain on a Fork · 30 Min.

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Zubereitung

1. Heat the olive oil in a stockpot over medium heat.
2. Fry the baguette slices and garlic cloves in a single layer for 3 to 4 minutes, until golden all around. Remove and set aside.
3. In the same pot, add the broth and season with salt and pepper, then bring to a high heat.
4. Pound the fried garlic, cumin, paprika, saffron and parsley in a mortar with salt and pepper. Add the fried bread and keep pounding until it forms a paste.
5. When the broth boils, stir in the bread and garlic paste until well mixed. Cover and reduce to low heat.
6. Simmer for 10 minutes, then uncover, crack in the eggs and simmer for 1 minute without stirring. Then stir continuously for 1 to 2 minutes, until the eggs are cooked through. Remove from heat.
7. Pour into shallow bowls and serve immediately.

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