Perfect for a cold winter afternoon, the garlic and paprika in this soup will truly warm you to your core.
Ingredients
½ loaf Day-old French Bread, cut into 1” cubes
1 Clove Garlic
1 Egg, beaten
1 teaspoon Extra Virgin Olive Oil
½ teaspoon Smoked Paprika
½ teaspoon Salt
Recipe Size
Serves 2
Prep Time/ Cook Time
10 minutes prep, 15 minutes cooking
Instructions
Bring 750 ml (1 ¼ pints) of water to boil and add salt. Crush the garlic in a mortar and pestle together with the smoked paprika and the extra virgin olive oil. Add the garlic mixture to the boiling water, along with the bread and the beaten egg. Stir well, cover and remove from the heat, leaving the soup to stand for 10 minutes before serving.
What You'll Need:
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Pimenton Ahumado - Rich and complex with Smokey overtones, this paprika is the foundation for many Spanish dishes. Use this paprika to develop rich flavors on meat and seafood dishes.
Size: 2.64oz/74.8g
Origin: Alicante, Spain
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Organic, estate produced extra virgin oil.
Size: 17fl.oz/500mL
Origin: Murcia, Spain
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Rich in flavor and slightly moist, this is more than just ordinary table salt, this is a unadulterated pure rustic mineral salt. Add a true gourmet touch to your table and to your cooking.
Size: 7oz/200g
Origin: Mallorca, Spain
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