A recent series of dental procedures required I expand my repertoire of soft food dishes. No chewing, so either puréed or very, very soft to eat. I made my way through Chinese jook (rice congee), lentil soup, and this bread soup through the several weeks when crisp, crunchy and chewy were off the menu for me.
This soup was the most convenient since it is so quick to prepare, taking about half an hour tops. The other soups were hours in the making, so when soup supply ran out, this was my solution.
Along with garlic, Spanish pimentón de la vera dulce is the flavor forward ingredient here. It originates from the Extremadura/La Vera region of Spain where the mild, red peppers are dried over oak fire. If you are not familiar with pimentón (smoked paprika) you can thank me later. It adds a warm, smokey note to everything from soup and stews to dry-rubs and even breading/coating mixes. It’s in frequent use in my kitchen but I still store it in the refrigerator to ensure it retains its bright flavor.
There’s also a pimentón picante, which brings a subtle heat, along with smokiness, to dishes. I recommend you try both and use accordingly. Pimentón picante isn’t as hot as cayenne pepper but proceed with caution.
Given this soup is of modest nature, it is also easy enough to embellish. Add minced red bell pepper whilst sautéing the onions and garlic, and/or add a finely diced tomato or two when you add the broth. But do take care to not embellish so much that the garlicky-ness becomes muted. But the soup is delicious in its simplest form.
Spanish-Style Garlic Bread Soup
Ingredients
- 1/4 cup extra-virgin olive oil plus additional if needed
- 1/2 medium yellow onion finely diced
- 12 cloves fresh garlic about 1/4 cup, minced. Set aside 1 tablespoon of the minced garlic to use in the 2nd addition of garlic to the soup.
- 2 ounces Serrano ham finely minced. (Substitute prosciutto)
- 6 ounces bread cut into 1-inch cubes. Use batard, round loaf, or baguette. Day-old bread is ideal.
- 2 teaspoons sweet, smoked Spanish paprika "pimentón de la vera dulce"
- 4 cups chicken broth or stock
- sea salt and freshly ground black pepper to taste
- 4 extra-large eggs
- flat-leaf parsley for garnish
Instructions
- Heat the olive oil in a heavy 4-quart saucepan over low heat. Add the onions and most of the garlic (reserving the 1 tablespoon to add later), and ham, stirring until the onion becomes translucent and the garlic is very fragrant, about 4 - 5 minutes. Do not let the onion or garlic take on any browning.
- Add the cubes of bread and stir to coat the bread evenly with oil, about 2 -3 minutes. Add a bit more oil if needed.
- Remove the pan from the heat and sprinkle in the paprika. Stir to coat the cubes of bread evenly. Return the pan to the burner and add the chicken stock. Increase the heat to medium and simmer for about 5 minutes. You want the bread to expand but retain its shape. Add the reserved 1 tablespoon of minced garlic and cook another minute or so. Tase and adjust seasoning.
- To poach the eggs: Crack one egg into a small ramekin. Make a small well in the simmering soup and carefully pour out the egg into the prepared well. Do not disturb the egg once you pour it out. Repeat with remaining three eggs then cover the saucepan with a tight-fitting lid. Let the eggs poach in the simmering soup undisturbed for about 5 minutes until the whites are set and the yolks reach the desired consistency. (I prefer the yolks to be slightly runny, which when stirred into the soup, creates a velvety texture.)
- Carefully ladle the soup into pre-warmed serving bowls, adding the poached egg last so it floats on top. Garnish with parsley and serve immediately.
