Sopa de Ajo

Ingredients

• 10 cloves garlic
• 4 slices bread
• 4 cups chicken broth
• 4 large eggs
• 1 teaspoon paprika
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons parsley
• 1 cup water

Instructions

1. 1

   Peel and thinly slice the 10 cloves of garlic.

2. 2

   In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the sliced garlic and sauté for about 2-3 minutes until fragrant and lightly golden.

3. 3

   Add 1 teaspoon of paprika to the pot and stir for 30 seconds to release its flavor.

4. 4

   Pour in 4 cups of chicken broth and 1 cup of water. Bring the mixture to a gentle simmer.

5. 5

   While the broth is heating, cut the 4 slices of bread into cubes.

6. 6

   Add the bread cubes to the pot and let them soak in the broth for about 5 minutes.

7. 7

   In a separate bowl, beat 4 large eggs. Gradually add a ladle of the hot soup to the eggs while whisking to temper them.

8. 8

   Slowly pour the tempered egg mixture back into the pot while stirring continuously to create ribbons of egg in the soup.

9. 9

   Season the soup with 1 teaspoon of salt and 1 teaspoon of black pepper. Stir well and let it simmer for an additional 3-5 minutes.

10. 10

    Remove the pot from heat and stir in 2 tablespoons of chopped parsley for freshness.

11. 11

    Serve the Sopa de Ajo hot, garnished with additional parsley if desired.