Spanish egg and cumin soup
Spain on a Fork · ♥ 1.1K likes · 11.4K views · 6 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a stock pot over medium and add 60 ml of extra virgin olive oil.
- 4 slices baguette
- 6 cloves garlic
Cut four 1-inch slices from a baguette and peel six cloves of garlic.
Add the baguette slices and garlic cloves to the pot in a single layer and fry 3 to 4 minutes until lightly golden all around, then remove and set aside.
- 1 l vegetable broth
- sea salt
- black pepper
Into the same pot add 1 litre of vegetable broth, season with sea salt and freshly cracked black pepper, turn to high and mix gently.
Heating the broth
- 3 g ground cumin
- ¼ tsp sweet smoked Spanish paprika
- 0.17 g saffron threads
- 5 g chopped parsley
Put the fried garlic in a mortar with the cumin, smoked paprika, saffron and chopped parsley and season with sea salt and black pepper.
Pound with the pestle until the garlic is well mashed, then add the fried baguette slices and keep pounding to a paste-like texture.
Once the broth boils, stir in the bread and garlic mixture, cover and simmer on low for about 10 minutes to develop the flavours.
Remove the lid, add the eggs and simmer 1 minute without stirring so the whites take on some texture.
Then stir continuously for 1 to 2 minutes until the eggs are just cooked through and serve into a shallow bowl.