chef john's spanish garlic soup (sopa de ajo)

Ingredients

• Servings: 4
• 6 cups cubed french bread
• 1 tablespoon extra-virgin olive oil
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, very thinly sliced, or more to taste
• 2 ounces ham, diced
• 1 teaspoon paprika, or more to taste
• 6 cups chicken broth, or more as needed
• 1 pinch cayenne pepper, or to taste
• salt and ground black pepper to taste
• 1/4 cup chopped fresh flat-leaf parsley
• 4 large eggs

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil.
• spread french bread the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
• bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
• heat 1/4 cup olive oil in a heavy pot over medium heat. cook and stir garlic in hot oil until just golden, 1 to 2 minutes. add ham; cook and stir until heated through, about 1 minute. add paprika and cook for 1 minute more. pour bread into pot and toss to coat with hot oil mixture.
• pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. bring to a boil, reduce heat to medium, and stir in parsley.
• crack each egg into a small bowl or cup. make 4 depressions in the bread on top of the soup with a spoon. slowly pour an egg into each depression. cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. ladle soup into bowls and spoon an egg on top.