Spanish
Garlic Soup
Ingredients -- not Vegetarian
Taken from "Food Wishes" - by
Chef John. Makes 4 portions.
- About 6 cups of cubed French or Italian
bread; for keto, substitute a brand of toasted firm Keto
bread
- 1/4 cup extra virgin olive oil, plus more to
drizzle on bread cubes
- 6-10 thinly sliced garlic cloves
- 2 oz ham diced (Spanish, if possible)
- 1-2 tsp paprika or to taste
- 6 cups chicken broth
- 4 large eggs
- 1/4 cup chopped Italian parsley
- salt, pepper, cayenne to taste
Chef John prefers to make Croutons by baking in
the oven (after tossing with oil) rather than a frying pan.
Sautée
the garlic slices until they become just barely golden.
Add the ham, then sautée for one minute.
Add paprika and simmer another minute. Then toss in the
croutons and oil. Add remaining spices (to taste) except
parsley.
Add chicken stock, simmer a little, judge to taste whether you
need more liquid. Add parsley and then check the spices
to taste.
Now with a spoon make four small depressions among the
croutons etc., crack eggs into the depressions (if preferred,
go via ramekins), essentially let the eggs poach. Cover
and cook on medium heat until poached -- (When the whites are
not quite firm, puncture the yolks and let them run.)
Splash a little of the soup and spices over the eggs.
Garnish with a few pinches more of parsley and cayenne, maybe
olive oil.