Spanish garlic-bread soup with egg

Name: Spanish garlic-bread soup with egg
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 200 g White wheat bread; 35 g Garlic; 30 g Olive oil; 3 g Paprika powder; 800 g Prepared vegetable stock; 0.5 g Dried bay leaf; 100 g Egg, without shell; 10 g Fresh parsley; 2 g Salt; 1 g Black pepper

A paprika-scented Spanish bread and garlic soup with one poached egg per bowl.

Estimated total time: 30 minutes2 portionsAbout 520 kcal per portion

Spanish garlic-bread soup with egg — representative dish photograph — Photo: Coralma* · CC0 · Photo source. Wikimedia photograph; responsive cropping. It shows garlic soup with an egg; photographed amounts and the other ingredients are not verified.

Ingredients for 2 portions

200 g White wheat bread
35 g Garlic
30 g Olive oil
3 g Paprika powder
800 g Prepared vegetable stock
0.5 g Dried bay leaf
100 g Egg, without shell
10 g Fresh parsley
2 g Salt
1 g Black pepper

Method

Cut 200 g white wheat bread into bite-size cubes; slightly stale bread keeps more texture, but fresh bread works. Peel and thinly slice 35 g garlic. Chop 10 g fresh parsley and keep two shelled eggs, about 100 g edible weight, ready.
Heat 30 g olive oil in a deep pan over medium heat. Soften the garlic for 1–2 minutes without burning it; stir in the bread and toast it in the oil for about 3 minutes. Sprinkle in 3 g paprika, stir briefly, then immediately add 800 g prepared vegetable stock, 0.5 g bay leaf, 2 g salt and 1 g pepper.
Bring to a simmer, cover and cook gently for 10 minutes. Remove the bay leaf. Make two wells, crack in the eggs, cover and poach for 3–5 minutes until the whites are fully set; cook longer if firmer yolks are wanted.
Ladle half the bread and broth into each bowl with one egg. Scatter 5 g chopped parsley over each and serve hot.

A two-person adaptation of Albert Bevia’s sopa castellana: less oil, measured bread and ready-prepared vegetable stock. The bread may be fresh or a day old; the 30-minute estimate includes egg poaching but not making stock or bread from scratch. For an egg-only vegetarian diet, choose bread without milk or other animal ingredients and vegetable stock without meat, dairy or animal additives; check both labels. Prepared stock is conservatively flagged for celery. The Commons photo shows soup with egg but its exact ingredients and quantities are unknown. Calories include the measured bay leaf conservatively although it is removed, and remain estimates.

Sopa de ajo con huevo

Allergens and ingredient checks

Listed allergens: celery, eggs, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Spain on a Fork / Albert Bevia — Spanish bread & garlic soup

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