Basque Garlic Soup with Egg and Smoked Paprika

01Method

1. 1

   Preheat the oven to 230 °C. Place the baguette on a baking sheet and bake for about 20 minutes, until deeply golden and crusty. Let it cool.

2. 2

   Once cooled, break or cut the baguette into roughly 5 cm pieces.

3. 3

   Heat most of the oil in a pot over high heat. Add the bread pieces and reduce the heat to medium. Cook, turning regularly, until the bread is golden and has soaked up the oil, about 2 minutes. Remove the pieces, set aside, and wipe the pot clean.

4. 4

   Add the remaining oil to the clean pot along with the peeled and finely chopped garlic. Cook over medium heat, stirring constantly, until the garlic turns golden. Stir in the smoked paprika.

5. 5

   Pour in the stock and bring to a boil. Season with salt to taste, add the bread pieces, and reduce the heat to a gentle simmer.

6. 6

   Add the sherry vinegar and cook, stirring occasionally, for about 25 minutes to let the flavors come together. Taste and adjust the seasoning if needed.

7. 7

   Meanwhile, poach the eggs. In a separate pot, bring water to a very gentle simmer and add the vinegar. Crack each egg into a small cup and carefully slide it into a swirl you've created in the water, so the white wraps around the yolk.

8. 8

   Cook each egg for 3–4 minutes, then lift out with a slotted spoon and transfer to a plate. Repeat with the remaining eggs. To serve, place a poached egg in each bowl of soup and sprinkle with chopped parsley.