A simple soup with Spanish roots and a rumbling, addictive garlic flavor that feels like a bit of a luxury when optimized with a poached egg on top.
Recipe Spanish garlic soup – with poached egg for 4 people
2 whole garlic
1 dl olive oil
1 tsp hot smoked paprika
thyme
100 g bread, toasted and cut into small croutons
1 l water or stock
salt
Poached eggs
4 eggs
salt
1 tsp vinegar
Serving
extra virgin olive oil
1 tomato, diced
fresh oregano or parsley, chopped
1 tsp smoked paprika
For the soup, divide the garlic into cloves, peel and cut into thin slices.
Next, heat the olive oil in a thick-bottomed pan and sauté the garlic over very low heat until it slowly turns a light golden color without burning.
Immediately remove the pot from the heat and add the smoked paprika, thyme and toasted croutons. Add water or broth and season the soup with salt. Simmer the soup under a lid for 15 minutes.
Just before serving, poach the eggs. Boil water in a wide saucepan. Crack four eggs into separate cups and keep the eggs ready. Add salt and vinegar to the boiling water and swirl the water with a spoon as it boils.
Reduce the heat to a gentle boil and slowly pour the eggs into the saucepan, one at a time, so that the white coalesces around each yolk. Simmer the eggs over low heat for 3 minutes and lift them onto a clean tea towel.
Pour the hot soup into deep plates and place a poached egg on top. Drizzle with olive oil and sprinkle with pieces of tomato, oregano or parsley and a dash of smoked paprika.
Behind the recipe
The recipe is from the cookbook LØG, written by Henrik Vilain and Ingo Schauser. The couple have written several cookbooks. What they have in common is that all recipes are developed in the kitchen of their finca and training center Garden of Lemons in the Lecrin Valley in Andalusia. Read more about the cookbook LØG.
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