Ingredients
- 6 garlic cloves, peeled and sliced
- 3 tablespoon spanish extra-virgin olive oil
- 2 tablespoon white wine
- 1/2 tablespoon pimentón (spanish sweet paprika)
- 6 ounce rustic white bread, crust removed, torn into small pieces
- 1 quart chicken stock (see page 000)
- 2 quart large eggs
- 1 tablespoon chopped flat parsley
Preparation
Baking Directions:
In a medium saucepan over medium heat, sauté the garlic in the olive oil until golden brown, about 1 minute.
Add the white wine and continue cooking until the alcohol evaporates, about 30 seconds.
Add the pimentón and sauté for 1 minute.
Add the bread and pour in the stock.
Stir together and bring to a boil.
Once it reaches a boil, reduce the heat to low and simmer for 10 minutes.
Add the eggs and stir with a spatula to fold them into the soup.
The eggs will form long strands, almost like noodles.
Simmer for 2 more minutes and add salt to taste.
Sprinkle with parsley and serve.
Tips:
You can make this soup with water if you like.
It's the traditional way but I find that chicken stock makes for a richer and tastier soup.
Instead of adding the whisked eggs, you can poach a whole egg per person: just break the eggs into a barely simmering soup and leave them for 2 or 3 minutes without disturbing.
