For recipes that put eggs front and center, Lara Ferroni’s Put an Egg on It (Sasquatch Books, 2013) is the place to start. Clear, easy-to-follow recipes range from simple comfort foods to internationally-inspired dishes, all featuring nutritious, flavorful eggs. The following sopa de ajo recipe uses only a few ingredients, but it doesn’t need many to be delicious.
You can purchase this book from the MOTHER EARTH NEWS store: Put an Egg on It.
Since so much of this soup’s flavor comes from the paprika, be sure to use fine-quality smoked Spanish paprika for this recipe, either hot or sweet.
• 1/2 loaf (about 1/2 pound) country bread, cut into 1-inch cubes
• 2 tablespoons olive oil
• 6 cloves garlic, chopped
• 1 teaspoon smoked Spanish paprika
• 1 teaspoon sea salt
• 1 quart chicken stock
• 4 eggs
1. Preheat the oven to 350 degrees F.
2. Spread the bread cubes evenly on a baking sheet. Bake for 15 minutes, or until the cubes are golden brown just on the edges.
3. Remove the baking sheet from the oven but leave the oven on.
4. Pour the oil into a small soup pot over medium-high heat. Add the toasted bread, and stir to coat.
5. Add the garlic, paprika, and salt. Mix well and cook for 2 or 3 minutes, or until fragrant.
6. Add the stock and bring to a boil. Reduce the heat and let the soup simmer for 5 minutes.
7. Ladle the soup into 4 individual ovenproof bowls (I like to use mini cocottes), filling them three-quarters full. Top each with an egg.
8. Bake for about 10 minutes, until the eggs have set.
9. Sprinkle with a bit more paprika and salt, and serve hot.
© 2013 by Lara Ferroni. All rights reserved. Excerpted from Put an Egg on It: 70 Delicious Dishes that Deserve a Sunny Topping by permission of Sasquatch Books. You can buy this book from our store: Put an Egg on It.