Spanish Garlic & Vinegar Soup | QUICK & EASY Heartwarming Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a similar flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and suitable for vegetarians.

egg

🥗Healthier: tofu

💰Cheaper: flaxseed meal

Tofu offers a protein alternative for vegans.

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread adds fiber while stale bread reduces waste.

Heat a stock pot over medium heat and add 1/4 cup extra virgin olive oil.

Cut 6 slices from a baguette, each 1 inch thick.

Thinly slice 6 cloves of garlic and add to the stock pot, mixing continuously for 1-2 minutes until lightly sautéed.

Add the baguette slices to the pot and mix continuously for 3-4 minutes until lightly golden fried.

Add 1 tbsp sherry vinegar, 2 tsp sweet smoked Spanish paprika, 1/2 tsp dried thyme, sea salt, and black pepper to the pot and mix well.

Pour in 6 cups of vegetable broth and turn the heat to high, mixing gently.

In a mortar, combine 2 cloves of roughly chopped garlic, 2 tbsp chopped parsley, and a pinch of sea salt to form a paste.

Once the broth comes to a boil, add the garlic and parsley mixture and lower the heat to low-medium, covering the pot to simmer for 10 minutes.

After 10 minutes, remove the lid and break the baguette pieces apart into smaller chunks.

Gently add 4 eggs to the pot, evenly spaced, and cover again for 3-4 minutes until the egg whites are fully cooked.

Transfer some soup into a shallow bowl and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens