Una humilde pero sabrosa sopa castellana enriquecida con ajo, pimentón, pan duro y un huevo pochado en cada plato.
# Ingredientes:
→ Base Ingredients
01 - 8 garlic cloves, thinly sliced
02 - 4 tablespoons olive oil
03 - 150 grams stale white bread, torn into chunks or thick slices
04 - 1 tablespoon sweet Spanish paprika (pimentón dulce)
05 - 1.2 liters vegetable or light chicken stock
06 - Salt and pepper, to taste
→ For Serving
07 - 4 fresh eggs
08 - Extra olive oil, for drizzling (optional)
09 - Chopped parsley or chives, for garnish (optional)
# Instrucciones:
01 - In a large pot, heat the olive oil over medium heat. Add sliced garlic and cook gently until golden but not browned, about 3–4 minutes.
02 - Add the bread and stir well to coat in the oil and garlic. Toast lightly for 2–3 minutes.
03 - Sprinkle in the paprika and stir quickly to avoid burning. Immediately pour in the stock and stir to combine.
04 - Simmer gently for 15–20 minutes, stirring occasionally and breaking up the bread to create a rustic, thickened broth.
05 - Season with salt and pepper to taste.
06 - Crack each egg into a small cup. Gently slide them one by one into the simmering soup. Poach uncovered for 3–4 minutes, or until the whites are just set and yolks remain soft.
07 - Ladle soup and one poached egg into each bowl. Drizzle with a little olive oil and garnish with herbs, if desired.
