Pimenton Garlic Soup

Dave DeWitt Leave a Comment

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Pimenton Garlic Soup
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The traditional, quick garlic soup of Madrid is transformed into a smoky-hot masterpiece with the addition of pimentón. What a perfect dish for a Sunday brunch!

Ingredients


  • 1/4 cup olive oil

  • 2 ounces diced bacon

  • 6 cloves garlic, diced

  • 1 ½ tablespoons hot pimentón

  • 1/4 teaspoon ground cumin

  • 6 cups homemade chicken broth

  • Salt to taste

  • 20 baguette slices, ½ inch thick and toasted

  • 4 eggs



Instructions


Heat the olive oil in a large soup pot over medium heat. Add the bacon and garlic and fry for about 3 minutes. Add the pimentón, cumin, and broth. Add salt to taste. Bring the mixture to a boil, then reduce the heat. Add the baguette slices and simmer for 5 minutes. Break each egg into the soup so that it rests on top. Cover the pot and cook until the whites are set but the yolks are still liquid, about 4 minutes. Carefully ladle the soup and eggs into bowls and serve.
Servings
4
Servings
4
Pimenton Garlic Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The traditional, quick garlic soup of Madrid is transformed into a smoky-hot masterpiece with the addition of pimentón. What a perfect dish for a Sunday brunch!

Ingredients


  • 1/4 cup olive oil

  • 2 ounces diced bacon

  • 6 cloves garlic, diced

  • 1 ½ tablespoons hot pimentón

  • 1/4 teaspoon ground cumin

  • 6 cups homemade chicken broth

  • Salt to taste

  • 20 baguette slices, ½ inch thick and toasted

  • 4 eggs



Instructions


Heat the olive oil in a large soup pot over medium heat. Add the bacon and garlic and fry for about 3 minutes. Add the pimentón, cumin, and broth. Add salt to taste. Bring the mixture to a boil, then reduce the heat. Add the baguette slices and simmer for 5 minutes. Break each egg into the soup so that it rests on top. Cover the pot and cook until the whites are set but the yolks are still liquid, about 4 minutes. Carefully ladle the soup and eggs into bowls and serve.
Servings
4
Servings
4
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