Castilian Garlic Soup With Paprika and Saffron |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is from the vegetarian cookbook Mediterranean Harvest. That cookbook adapted the recipe from the book The Foods and Wines of Spain. Ingredients:
2 tablespoons extra virgin olive oil |
6 garlic cloves, peeled and cut in half lengthwise |
1 tablespoon paprika |
1/2 teaspoon cumin |
1 pinch cayenne |
6 cups water |
kosher salt |
1 pinch saffron, crumbled |
4 large eggs |
4 slices country bread, toasted |
1 tablespoon fresh flat leaf parsley, chopped |
freshly grated parmesan cheese (optional) |
Directions:
1. Heat the oil in a heavy soup pot. Add the garlic and cook gently, stirring often, until tender and golden, about 12 minutes.
2. Sir in the paprika, cumin, and cayenne, then remove the pot from the heat and, crush the garlic with the back of a spoon.
3. Add the water, stir, and return to the heat. Bring to a simmer, add salt to taste (1 1/2 - 2 t) and the saffron cover, and simmer gently for 20 minutes. Taste and adjust seasonings.
4. Shortly before serving, break the eggs, one by one, into a teacup, then tip into the soup. The broth should be barely simmering. Cover and cook for 4-5 minutes, just until the whites set.
5. Place a piece of toast in each soup bowl. Lift out an egg and place on top of the bread. Ladle in the soup. Sprinkle with parsley and Parmesan, and serve.
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