Spanish garlic soup with potatoes
Spain on a Fork · ♥ 1.4K likes · 14.9K views · 8 min video
Read about garlic in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole medium sized potatoes
Cut three peeled medium Yukon Gold potatoes into bite-sized pieces a quarter inch thick.
- 60 ml extra virgin olive oil
Heat a stock pot over medium with 60 ml extra virgin olive oil for a couple of minutes; add the garlic and stir continuously about 30 seconds until fragrant.
Add the potatoes and saute, stirring continuously, about 5 minutes; they need not cook through.
- 3 g sweet smoked Spanish paprika
- sea salt
- freshly cracked black pepper
Add 3 g sweet smoked paprika, sea salt and black pepper, and mix in quickly so the paprika does not turn bitter.
- 600 ml vegetable broth
- 1 whole bay leaf
Add vegetable broth just to cover (about 600 ml) and a bay leaf; bring to a boil over high heat.
Cover, lower to low and simmer 10 to 15 minutes until the potatoes are just cooked; test with a toothpick.
- 2 whole eggs
- 3 g chopped parsley
Whisk 2 eggs with 1 tablespoon chopped parsley, a little sea salt and black pepper.
Temper the eggs by slowly whisking in a little of the simmering broth, then pour them slowly into the soup while stirring so they do not curdle.
Tempering the eggs into the soup