Sopa De Ajo Spicy Bread Garlic Soup With Poached Eggs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Spread French bread onto 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 1 to 2 teaspoons of 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.

Steps:

• Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot.

Steps:

• Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
• Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
• Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
• Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

Steps:

• To make the croutons, preheat the oven to 350'°F (175°C). Combine the olive oil and garlic in a bowl, add the diced bread, and toss until well coated. Transfer to a baking sheet pan and bake until golden brown, about 5 minutes. Return the croutons to the bowl, sprinkle with the paprika, and toss well. To make the soup, heat the olive oil and garlic in a large saucepan over medium heat until the garlic is lightly browned. Remove from the heat and quickly stir in the paprika and cayenne so they do not burn and taste bitter. Immediately add the stock and bring to a boil. Season to taste with salt and pepper. Set aside and keep warm. To serve, preheat the oven to 500'°F (260°C). Add the croutons to the soup and bring to a boil, shaking the pan gently so that all the croutons are moistened. Carefully place 4 hot ovenproof serving bowls on a baking sheet pan. Divide the soup among the 4 bowls. Break an egg into the center of each dish. Gently spoon a tablespoon of the soup over each egg. Bake for 4 to 5 minutes, or until the white of the egg turns opaque but the yolk is still runny. Remove from the oven, place on a plate, and sprinkle with the chives.

Steps:

• Heat the oil in a heavy frying pan.
• Add not-too-thinly sliced garlic.
• Before the garlic turns brown, add the cubed ham and the slices of bread.
• Sauté for a few minutes on medium heat.
• Add the sweet paprika, followed by the water and salt.
• Bring to a slow boil.
• Boil for 5-10 minutes.
• To poach the eggs, carefully add eggs to the soup one at a time.
• Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.