The traditional, quick garlic soup of Madrid is transformed into a smoky-hot masterpiece with the addition of pimentón.
Ingredients
- 1/4 cup olive oil
- 2 ounces diced bacon
- 6 cloves garlic, diced
- 1 1/2 tbsp hot pimentón
- 1/4 tsp ground cumin
- 6 cups homemade chicken broth
- salt to taste
- 20 baguette slices, ½ inch thick and toasted
- 4 eggs
Servings: servings
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the bacon and garlic and fry for about 3 minutes. Add the pimentón, cumin, and broth. Add salt to taste. Bring the mixture to a boil, then reduce the heat. Add the baguette slices and simmer for 5 minutes. Break each egg into the soup so that it rests on top. Cover the pot and cook until the whites are set but the yolks are still liquid, about 4 minutes. Carefully ladle the soup and eggs into bowls and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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