Garlic Soup
Ingredients
- 2 whole heads garlic 20–24 cloves, peeled and sliced
- ¼ cup extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin optional
- 6 cups chicken broth or vegetable broth
- 4 slices day-old crusty bread torn into pieces
- 2 bay leaves
- 4 large eggs
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
- Extra olive oil for drizzling
Instructions
- Peel and thinly slice all the garlic cloves.
- Heat olive oil in a large pot over medium-low heat. Add garlic. Cook gently for 8–10 minutes until soft and fragrant (do not brown).
- Add smoked paprika and cumin. Stir for 30 seconds.
- Pour in broth. Add torn bread and bay leaves. Stir.
- Bring to a simmer. Reduce heat to low. Cook for 15–20 minutes.
- Season with salt and pepper.
- Crack eggs into the soup one at a time. Poach gently for 3–4 minutes.
- Remove bay leaves. Ladle into bowls. Garnish with parsley and olive oil. Serve immediately.
Notes
- Cook garlic gently over low heat — do not let it brown or burn
- Use day-old crusty bread for the best texture
- Poach eggs gently in barely simmering broth
- Use good quality olive oil — it makes a difference
- Soup base can be made 2 days ahead — add eggs fresh when serving
- Serve immediately — eggs continue cooking in hot broth
- Freezes well for up to 2 months (without eggs)