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.