Catalan garlic soup with fried baguette and jammy eggs
Spanish cuisine › Catalan · Spain on a Fork · ♥ 974 likes · 11.1K views · 8 min video
No ratings yet
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a stock pot over medium heat with the quarter cup of olive oil.
- 8 cloves garlic
Fry the bread in a single layer 1 minute per side until lightly golden; remove and set aside.
- 30 ml extra virgin olive oil
- 5 sprigs fresh thyme
Add 2 tablespoons olive oil, the sliced garlic and the thyme sprigs; stir continuously 1 to 2 minutes until fragrant.
- 1200 ml vegetable broth
- sea salt
- freshly cracked black pepper
Add the vegetable broth, season with sea salt and black pepper, and bring to a boil over high heat.
- water
- 4 whole eggs
Bring a saucepan of water a little over half full to a boil, lower to medium, add the eggs and simmer about 7 minutes for set whites and jammy yolks (11 to 12 for fully hard); later said as 'between 6-7 minutes'.
- ice water
Transfer the eggs to ice water for a couple of minutes, peel over the ice water, and halve lengthwise.
Turn off the soup, remove the thyme sprigs, and blend with a hand blender until smooth; thin with more liquid if too thick; taste for seasoning.
- sea salt
- freshly cracked black pepper
- extra virgin olive oil
- fresh thyme
Serve in a shallow bowl topped with half an egg seasoned with salt and pepper, a drizzle of olive oil and fresh thyme.
Serving and tasting