Basque garlic soup with cod and egg
Spain on a Fork · ♥ 8.7K likes · 183.7K views · 8 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 100 g baguette
Cut 100 g of baguette into half inch slices and lay them in a single layer on a foil-lined baking tray.
Basque garlic soup
Toast in a preheated oven at 200 degrees Celsius, about 400 degrees Fahrenheit, for about 10 minutes until lightly toasted.
- 60 ml extra virgin olive oil
Heat 60 ml of extra virgin olive oil in a stock pot over medium heat.
- 6 cloves garlic
- ¼ tsp crushed red pepper
Add six thinly sliced garlic cloves and a quarter teaspoon of crushed red pepper and mix continuously so the garlic sautes evenly without browning.
Add the toasted baguette slices and mix about 3 minutes until lightly sauteed.
- 2½ g sweet smoked Spanish paprika
Add the smoked paprika and mix it in quickly, or it turns bitter in the hot pan.
- 120 g tomato sauce
- sea salt
- black pepper
Add the tomato sauce, season with sea salt and black pepper, and cook about 3 minutes until slightly thickened.
- 1 l vegetable broth
- 1 whole bay leaf
Add one litre of vegetable broth and the bay leaf, raise to high and bring to a boil.
Lid on, heat low, simmer about 15 minutes, mixing every two to three minutes to break the bread apart.
- 225 g cod fillet
Pat the cod fillet dry, season with sea salt and black pepper and chop it finely.
Remove the bay leaf, stir the chopped cod into the soup and simmer on an open flame about 3 minutes.
Adding cod and eggs to the soup
Add the whisked eggs slowly while mixing continuously, then lid the pot, kill the heat and leave a few minutes so the eggs and fish cook through.