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Spanish Garlic Soup

Page history last edited by debrarian 10 years, 9 months ago
from Chris P.
4 T olive oil
5 cloves garlic
four slices of bread
1/2 T cumin 
a pinch of saffron

1 quart stock (Chris' note: Homemade beef best but also works with a good hearty mushroom stock. Haven't tried it with chicken stock yet but I bet that works too.)

Eggs (1 per serving)

Heat 4 T olive oil in a pan; add 5 cloves garlic and fry til golden brown.
Set aside garlic cloves and fry four slices of bread in oil. Set aside bread.
Add about half a T cumin to oil, heat for a couple of seconds, then add paprika, the garlic cloves and a pinch of saffron and a quart of stock.
Simmer 5 minute to just below boil.
Ladle into bowls. Crack an egg into each bowl, cover with slice of bread.
Pop into 450 over for 5 mins.


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