Castilian Garlic Soup With Paprika and Saffron Recipe #340512
This recipe is from the vegetarian cookbook Mediterranean Harvest. That cookbook adapted the recipe from the book The Foods and Wines of Spain.
1 hour | 10 min prep
SERVES 4
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, peeled and cut in half lengthwise
- 1 tablespoon paprika
- 1/2 teaspoon cumin
- 1 pinch cayenne
- 6 cups water
- kosher salt
- 1 pinch saffron, crumbled
- 4 large eggs
- 4 slices country bread, toasted
- 1 tablespoon fresh flat leaf parsley, chopped
- freshly grated parmesan cheese (optional)
- Heat the oil in a heavy soup pot. Add the garlic and cook gently, stirring often, until tender and golden, about 12 minutes.
- Sir in the paprika, cumin, and cayenne, then remove the pot from the heat and, crush the garlic with the back of a spoon.
- Add the water, stir, and return to the heat. Bring to a simmer, add salt to taste (1 1/2 - 2 t) and the saffron cover, and simmer gently for 20 minutes. Taste and adjust seasonings.
- Shortly before serving, break the eggs, one by one, into a teacup, then tip into the soup. The broth should be barely simmering. Cover and cook for 4-5 minutes, just until the whites set.
- Place a piece of toast in each soup bowl. Lift out an egg and place on top of the bread. Ladle in the soup. Sprinkle with parsley and Parmesan, and serve.
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5 stars