Spanish Garlic Bread Soup with Smoked Paprika and Poached Egg

Why You’ll Love This Recipe

• Big flavor from humble ingredients: garlic, smoked paprika, good stock, and bread.
• The gently poached egg adds a luxurious, velvety richness to the broth.
• Perfect use for day-old bread—no waste, just comfort in a bowl.
• Ready in well under an hour and friendly for busy weeknights.

Grocery List

• Produce: Garlic (10 cloves), flat-leaf parsley
• Dairy: Large eggs (4)
• Pantry: Rustic country bread, extra-virgin olive oil, smoked Spanish paprika (sweet and optional hot), sherry vinegar, low-sodium chicken or vegetable stock, sea salt, black pepper

Full Ingredients

Soup Base

• 180 g day-old rustic country bread, torn into 1-inch pieces (about 6 cups loosely packed)
• 3 tbsp extra-virgin olive oil, plus more for serving
• 10 garlic cloves (about 40 g), thinly sliced
• 2 tsp sweet smoked Spanish paprika (pimentón dulce)
• 1/8 tsp hot smoked paprika (pimentón picante), optional
• 1 tsp sherry vinegar
• 6 cups (1.4 L) low-sodium chicken or vegetable stock, heated
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

To Finish

• 4 large eggs
• 2 tbsp chopped flat-leaf parsley
• Extra smoked paprika, for dusting (optional)

Step-by-Step Instructions

Step 1: Dry out the bread

Preheat the oven to 300°F (150°C). Spread the torn bread on a baking sheet and bake for 12–15 minutes until fully dry but not browned. Dry bread thickens the soup without turning mushy. Alternatively, toast the pieces in a dry skillet over medium heat, stirring often, for 6–8 minutes.

Step 2: Gently cook the garlic

In a wide, heavy pot (at least 4 quarts), warm 3 tablespoons olive oil over medium heat. Add the sliced garlic and a small pinch of salt. Cook, stirring, until the garlic turns pale gold and smells sweet, 3–4 minutes. Do not let it brown or it will taste bitter.

Step 3: Bloom the paprika off heat

Remove the pot from the heat. Stir in the sweet smoked paprika (and optional hot paprika) for about 10 seconds to bloom the spice in the warm oil. Immediately add the sherry vinegar to halt cooking and preserve paprika’s vibrant color and aroma.

Step 4: Add stock and season

Pour in the hot stock, whisking to disperse the paprika and garlic evenly. Return to medium heat and bring to a gentle simmer. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper. Taste the broth—it should be savory and smoky; adjust seasoning as needed.

Step 5: Thicken with the bread

Add the dried bread to the pot and maintain a low simmer—barely bubbling, about 180–190°F (82–88°C)—for 8–10 minutes, stirring occasionally. The bread will soften and thicken the soup while still leaving some texture. If it becomes too thick, add a splash of hot water or stock; if too thin, simmer a few minutes longer.

Step 6: Poach the eggs in the soup

Reduce heat to low so the surface is gently steaming. Crack each egg into a small cup. Create a small well in the soup with a spoon and slide in an egg; repeat with the remaining eggs, spacing them apart. Cover and poach 3–4 minutes for set whites and runny yolks (5 minutes for medium, 6–7 for firmer yolks). Season the tops lightly with salt and pepper.

Step 7: Finish and serve

Ladle the soup and one egg into warm bowls. Drizzle each bowl with a thread of olive oil, dust with a pinch of smoked paprika if you like, and scatter with chopped parsley. Serve immediately while the yolks are still molten.

Pro Tips

• Use truly day-old bread; moisture makes the soup gluey. Drying in the oven ensures perfect texture.
• Always bloom paprika off heat—high heat scorches it quickly and dulls the flavor.
• Warm your stock first so the soup comes to a simmer quickly and stays silky.
• Crack eggs into cups before adding; it helps you place them neatly and avoid shells.
• Control thickness with time: a few extra minutes of simmering thickens; a splash of stock loosens.

Variations

• Jamón Serrano: Render 50 g finely diced jamón in 1 tsp oil until lightly crisp. Scoop out, proceed with the garlic, then add jamón back with the bread. Reduce added salt.
• Chorizo: Brown 100 g Spanish chorizo coins; remove, cook garlic in the tinted oil, then return chorizo with the bread for a heartier soup.
• Saffron Touch: Steep a pinch of saffron threads in the hot stock for 5 minutes before adding for a subtle floral warmth.

Storage & Make-Ahead

The soup base (through Step 5, without eggs) keeps refrigerated up to 3 days. It will thicken as it sits; reheat gently with added stock or water to loosen. Poach eggs fresh just before serving. Not recommended for freezing due to the bread’s texture. You can dry the bread a day or two in advance and store it in an airtight container at room temperature; slice the garlic up to 24 hours ahead and refrigerate.

Nutrition (per serving)

Approx. 340 calories; 19 g fat; 12–14 g protein; 26–28 g carbohydrates; 2 g fiber; 800–900 mg sodium (varies by stock). Values are estimates.