Garlic Soup in Castilian Style
This garlic soup is easy to prepare and tastes great for dinner, lunch, or as a take‑away meal. The dish is served with toasted baguette slices topped with a poached egg and finished with fresh parsley.
Ingredients
- 6 tomatoes
- 8 cloves of garlic
- 1 onion
- olive oil
- 800 ml beef broth
- 1 bay leaf
- 1 tsp freshly chopped thyme
- Salt
- black pepper (ground)
- 1 tsp Sweet paprika powder
- a splash of lemon juice
- 4 slices baguette
- 4 eggs
- 2 tbsp freshly chopped parsley
Instructions
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1.
Peel, quarter, seed, and dice the tomatoes. Separate one clove of garlic to set aside; slice the remaining cloves thinly. Dice the onion finely. Heat 2 Tbsp oil in a pot and brown the sliced garlic and onion until golden. Add the broth, tomatoes, bay leaf, thyme, salt, pepper, paprika, and lemon juice; simmer over medium heat for 15–20 minutes.
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2.
Preheat the oven to 240 °C (464 °F) with both top and bottom heating elements on.
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3.
Rub the baguette slices with garlic and fry them in a hot pan with 2 Tbsp oil until golden on both sides. Fill oven‑proof soup bowls with the broth, place one toasted slice on each, gently crack an egg onto each slice, and bake in the preheated oven until set. Sprinkle with fresh parsley before serving.
