Sopa de Ajo with Egg

Instructions

1. Step 1

   Heat the olive oil in a large saucepan over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 60.0 ml Extra Virgin Olive Oil

   Cookware: saucepan

2. Step 2

   Add the garlic and cook over low heat until fragrant and pale golden.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 gr Garlic

   Cookware: saucepan, wooden spoon

3. Step 3

   Add the bread and toss until it absorbs the oil and begins to toast lightly.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 gr Bread

   Cookware: saucepan, wooden spoon

4. Step 4

   Stir in the paprika and cook briefly until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Paprika

   Cookware: saucepan, wooden spoon

5. Step 5

   Pour in the chicken stock, add the salt, and bring to a boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 960.0 ml Chicken Stock, 6.0 gr Salt

   Cookware: saucepan, wooden spoon

6. Step 6

   Reduce to low heat and simmer until the bread softens and the broth thickens slightly.

   Timer: 12 min (fixed)

   Cookware: saucepan

7. Step 7

   Crack each egg into a small bowl, then slide it into a separate area of the gently simmering soup. Cover and cook until the whites are fully set and the yolks reach the desired doneness.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: saucepan, small bowl

8. Step 8

   Scatter the parsley over the soup and ladle one egg with broth and bread into each bowl.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: ladle, saucepan