Castilian Garlic Soup With Paprika And Saffron

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, peeled and cut in half lengthwise
• 1 tablespoon paprika
• 1/2 teaspoon cumin
• 1 pinch cayenne
• 6 cups water
• kosher salt
• 1 pinch saffron, crumbled
• 4 large eggs
• 4 slices country bread, toasted
• 1 tablespoon fresh flat leaf parsley, chopped
• freshly grated parmesan cheese (optional)

Recipe

• 1 heat the oil in a heavy soup pot. add the garlic and cook gently, stirring often, until tender and golden, about 12 minutes.
• 2 sir in the paprika, cumin, and cayenne, then remove the pot from the heat and, crush the garlic with the back of a spoon.
• 3 add the water, stir, and return to the heat. bring to a simmer, add salt to taste (1 1/2 - 2 t) and the saffron cover, and simmer gently for 20 minutes. taste and adjust seasonings.
• 4 shortly before serving, break the eggs, one by one, into a teacup, then tip into the soup. the broth should be barely simmering. cover and cook for 4-5 minutes, just until the whites set.
• 5 place a piece of toast in each soup bowl. lift out an egg and place on top of the bread. ladle in the soup. sprinkle with parsley and parmesan, and serve.