Creamy Spanish garlic soup thickened with fried baguette, garnished with hard-boiled egg and parsley
Spain on a Fork · ♥ 1.2K likes · 22.8K views · 7 min video
Read about garlic in the BrightCulinary Book
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Ingredients
Method
Techniques
- ⅓ cup extra virgin olive oil
- 10 slices baguette
Heat a large fry pan over medium heat with the olive oil; cut ten one-inch slices of baguette.
- 1 whole onion
- 8 cloves garlic
In the same pan, saute the chopped onion and garlic, stirring continuously, 3 to 4 minutes until the onion is translucent.
- 3½ cup vegetable broth
- sea salt
- black pepper
Add the vegetable broth, season with sea salt and black pepper and simmer about 10 minutes over medium heat.
- 2 whole eggs
- cold water
Cover the eggs with cold water by half an inch in a saucepan, bring to a boil on high, cover, turn off the heat and leave 11 to 12 minutes.
Turn off the heat under the broth, return the fried baguette in a single layer to soak, and leave 5 to 10 minutes until slightly cooled.
- fresh parsley
Serve warm (reheat a couple of minutes), chilled (a couple of hours in the fridge) or at room temperature, garnished with hard boiled egg and parsley.
Serving warm, chilled or at room temperature