Ingredients Jump to Instructions ↓

  1. 8 cups 1896ml Chicken stock

  2. 3 cups 711ml Good bread - seeNote

  3. 1/2 cup 118ml Olive oil

  4. 1 Garlic head - peeled, minced Salt - to taste

  5. 1 teaspoon 5ml Paprika

  6. 4 Eggs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: A hearty 7-grain is good, also French or sourdough, roughly diced and food processed into uneven pieces no bigger than 1/2-inch square. Heat the stock in a large saucepan and keep ready. In a frying pan, heat the olive oil, then toss in the bread crumbs and stir until browned. Stir in the paprika and garlic, and saute a little longer, until the garlic aroma is released. Scrape into the simmering stock, washing out the pan with stock to get every bit of flavor. Simmer for 20 minutes. When ready to serve, salt to taste, bring to a medium simmer, and break the eggs into the soup at the point you can see bubbles break the surface. Let poach until done, then ladle into soup bowls and serve extra bread on the side. I used flattish black pottery bowls and thought it one of the most appetizing soups I'd ever seen. Anna says, "good reheated, with more eggs thrown in." Serve hot to 4 people as a main course.


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