- 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
- Preheat the oven to 350 degrees F.
- Spread the bread cubes evenly on a baking sheet. Bake for 15 minutes, or until the cubes are golden brown just on the edges.
- Remove the baking sheet from the oven but leave the oven on.
- Pour the oil into a small soup pot over medium-high heat. Add the toasted bread, and stir to coat.
- Add the garlic, paprika, and salt. Mix well and cook for 2 or 3 minutes, or until fragrant.
- Add the stock and bring to a boil. Reduce the heat and let the soup simmer for 5 minutes.
- Ladle the soup into 4 individual ovenproof bowls (I like to use mini cocottes), filling them three-quarters full. Top each with an egg.
- Bake for about 10 minutes, until the eggs have set.
- 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.
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.