Spanish Garlic Soup, Sopa de Ajo

20260501, #BreakfastDiary 1707, 18°C/clear A garlic bomb to recover from a cold - Spanish-style garlic soup. Make it thick and it's good spooned over sourdough, too. About 600kcal per serving, Spanish Garlic Soup, Sopa de Ajo.

20 cloves garlic, 5 slices sourdough, 1T paprika powder, salt, pepper, 1t chicken stock, 3 eggs, 1T chopped scallion

1. Thinly slice the garlic with a mandoline. 2. Cut the sourdough into bite-sized chunks, put in a pan, and toast lightly. 3. In a pot, heat plenty of olive oil, sauté the garlic from step 1, then add the paprika powder and sauté a bit more. 4. Add the sourdough from step 2 and sauté. 5. Pour in 600ml water, add 1t chicken stock, and bring to a boil. Season with salt and pepper to taste. 6. Add the 3 eggs, cover, and cook the eggs. 7. Once the eggs are cooked, top with chopped scallion.