Recipe by Mercy
I found this recipe on the net. I have not tried it yet but what is there not to like?!
Top Review by Sackville
I had just this recipe on a recent trip to Portugal. The only difference was that they didn't leave the eggs to cook on top, they stirred them in at the table but the soup was so hot there was no worry about them not cooking. Gosh, it was awfully good soup! Make sure you use a very good flavoured broth. You'll probably want it to be homemade. We saw numerous variations on this soup as well. Often it was filled with seafood (mussels, white fish, clams, lobster) to make a luxurious stew.
- 1⁄2 cup olive oil
- 6 cloves garlic, sliced thin
- 1⁄2 baguette, slightly stale,sliced thin (about 12")
- 1 tablespoon paprika
- 4 cups chicken broth or 4 cups water
- 1⁄2 teaspoon hot red pepper flakes (optional)
- 6 large eggs
Directions See How It's Made
- In a skillet, heat the olive oil over medium heat.
- Add the garlic, and fry it, stirring with a wooden spoon, for 2 to 3 minutes, until it is golden.
- Take care the garlic does not burn.
- Add the bread, and turn it several times so that it absorbs the oil.
- Sprinkle it with the paprika, and toss well.
- Add the water or broth, and cook for 10 to 15 minutes, stirring, until the soup is heated through and well blended and the bread has absorbed much of the liquid.
- Season to taste with salt and, if you like, the pepper flakes.
- Just before serving the soup, crack the eggs, and slide them onto the surface of the soup, taking care not to break the yolks.
- Let the eggs cook for 1 to 2 minutes, until they are set.
- Serve the soup by spooning it gently into shallow bowls, allowing 1 egg per serving.