Ingredients
Scale
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, very thinly sliced
- 4 ounces stale bread, torn or thinly sliced
- 1 tablespoon smoked paprika (pimentón)
- 6 to 7 cups chicken stock or vegetable broth
- 4 large eggs, whisked
- Fine sea salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large stockpot over medium heat. Sauté sliced garlic for 2-3 minutes until fragrant and lightly golden—avoid browning.
- Add the stale bread to the pot and toss it in the garlic oil, cooking for another 3 minutes.
- Pour in the chicken stock or vegetable broth and stir to combine; allow the mixture to simmer.
- While stirring gently, create a whirlpool effect and slowly pour in whisked eggs until delicate ribbons form.
- Adjust seasoning with salt, pepper, and smoked paprika to taste. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 186mg