Ingredients: Difficulty
Rating - Easy
- 8 medium to large (not
giant) cloves of garlic - leave one whole, dice the rest
- Olive oil - 1 Tablespoon to saute
the garlic, some more to sprinkle or spray on bread (I often use
my Misto to spray the bottom of the pot with olive oil when I add the
Tablespoon of olive oil)
- about 3 quarts chicken stock
(I use veggie stock)
- Spanish paprika - optional.
This is smokey and much more flavorful than a regular grocery store
paprika. And it is much different than sweet Hungarian paprika, so
the first time you use it, use it sparingly. If you love it, or hate
it, you can use it or not)
- 1/4 teaspoon Crushed Red Pepper -
optional, and its worth it
- 1 piece of toasted or grilled
Italian, French or Spanish bread
- 1 egg per person
Peel
the garlic cloves, keep one aside and dice the rest
Add
olive oil to soup pot
Add
the diced garlic , crushed red pepper and pinch of Kosher salt
Sauté
at low heat to get the garlic golden but not burnt.
Add
chicken (or veggie) stock
Bring
to a gentle boil and then simmer for about 10 minutes.
Slice
bread into about ½ inch slices.
Toast
till golden brown
Rub
bread with the remaining garlic clove
drizzle
with a little (very little) olive oil
Place
in each soup bowl
When you
are ready to eat put a ladle full of soup around each piece of toasted
bread
Poach
1 egg per person in the soup, or you can put a touch of oil on the inside of a
ladle and crack one egg into the ladle. Lower into the pot of soup and
stir into a circle.
Gently
drop the egg into the soup bowl
add
more soup and serve with the remainder of the toasted bread.
You
might want to toast some extra bread. People will probably want to do
some dunking.
