A humble and comforting Spanish classic, born from country kitchens and perfect for transforming simple ingredients into a warm, nourishing dish.
Ingredients
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2 thick slices of day-old country bread
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2 tablespoons extra virgin olive oil
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4 garlic cloves, finely chopped
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1 teaspoon paprika
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3 cups water or chicken stock
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Salt, to taste
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3 eggs
Preparation
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Heat the olive oil in the bottom of a soup pot over medium heat.
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Add the bread slices and gently fry until golden, keeping the garlic to one side so it softens without burning.
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Turn the bread over and sprinkle with paprika, allowing it to briefly bloom in the oil.
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Transfer the bread and garlic to a blender. Add a small amount of the water or stock and blend until smooth.
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Return the purée to the soup pot and pour in the remaining liquid. Season with salt to taste and bring to a gentle boil.
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In a separate bowl, lightly beat the eggs. Slowly pour them into the simmering soup, stirring continuously to create soft ribbons of egg.
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Serve hot, with a drizzle of olive oil if desired.