A favourite Spanish soup from ” Cook “, the first recipe book by Thomasina Miers which I bought in 2007 and which i think is now out of print. If your guests are squeamish about runny eggs poach the eggs in the soup or separately before serving , but the Spanish would never do this!
Ingredients
- 7 garlic cloves peeled
- 100 ml extra virgin olive oil plus extra to serve
- 3 shallots finely diced
- 2 cloves
- 1/2 tsp hot smoked paprika
- 5 sprigs fresh thyme
- 2 bay leaves
- 12 cherry tomatoes halved
- 1.5 litres chicken stock or 50:50 stock and water
- a splash sherry vinegar optional
- 2-3 slices sourdough bread
- 4 free range eggs
- 100 g Parmesan or hard Manchego cheese grated
Servings:
Instructions
- In a small pan cover the garlic with the extra virgin olive oil and bring to a simmer. Simmer on the lowest heat possible for 25 minutes until the garlic is soft. Remove from the heat and take out the garlic using a slotted spoon.
- Push the garlic through a sieve and reserve. You can keep the oil for several weeks in the fridge to use in risottos, stews, fried eggs etc.
- In a large saucepan ,sweat the shallot in 1 tbsp of the garlic infused olive oil for 5 minutes. Add the garlic puree, cloves, smoked paprika, thyme, bay leaves and tomato and sweat for a further 5 minutes. Pour in the stock and gently simmer the broth for 30 minutes. Add a splash of sherry vinegar if you like.
- Just before serving toast the sourdough until it is slightly charred. Tear into bite sized chunks and put into the bottom of warmed soup bowls.
- Check the broth for seasoning then while still simmering pour it over the toast in the bowls. Carefully break an egg into each bowl of broth. Serve immediately with a slick of extra virgin olive oil, and grated cheese in a bowl to pass around the table.
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