Basque Garlic Soup is a balm for a cold day enjoyed throughout Spain. The piping hot bowl of garlicky, smoky broth is filled with tendrils of eggs, thickened with bread, and heightened with a splash of sherry vinegar. In the Basque region, this soup traditionally uses a bread called zopako ogia that has a broad, dry crust, and very little crumb, making it perfect for thickening soup. This soup, from writer and cookbook author Marti Buckley, calls for a baguette that’s very well-toasted — almost burnt — in olive oil to add body and roasted depth.
Serves 4
INGREDIENTS
4 ounces high-quality baguette
1/2 cup olive oil, divided
1 garlic head (about 12 cloves), peeled and finely chopped
1 heaping tablespoon Pimentón de la Vera (smoked Spanish paprika)
8 cups homemade or low-sodium chicken broth
2 teaspoons kosher salt, plus more to taste
2 tablespoons sherry vinegar
3 large eggs, beaten
INSTRUCTIONS
Preheat oven to 450°F. Place baguette on a baking sheet, and toast in preheated oven until very browned and almost burnt, 20 to 25 minutes. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.
Heat 7 tablespoons oil in a large pot over medium-high. Add bread pieces, and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread, and set aside. Wipe pot clean.
Add garlic and remaining 1 tablespoon oil to pot. Cook over medium-high, stirring constantly, until garlic is golden brown, 30 seconds to 1 minute. Stir in paprika. Add broth and salt; bring to a boil.
Add bread to pot. Reduce heat to medium-low, and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 25 minutes. Taste and add more salt, if needed.
When ready to serve, bring soup to a simmer over medium-high. Stirring constantly, slowly pour beaten eggs into hot soup. If any large pieces of bread remain, cut with kitchen scissors, or break apart with a spoon. Serve hot.
