SOPA DE AJO (SPICY BREAD & GARLIC SOUP WITH POACHED EGGS)

SOPA DE AJO (SPICY BREAD & GARLIC SOUP WITH POACHED EGGS) image

Yield 4 servings

Number Of Ingredients 14

Croutons:
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/2 baguette, cut into 3/4-inch dice (about 2 cups)
1/2 teaspoon paprika
Soup:
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon paprika
1/8 teaspoon cayenne pepper
5 cups chicken stock
Salt and freshly ground black pepper
4 large eggs
1 teaspoon chopped fresh chives

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.