Castilian Bread And Garlic Soup

Mashed garlic adds another delicious depth of flavour to this spicy chorizo broth.

The ingredient of Castilian Bread And Garlic Soup

• 60ml 1 4 cup olive oil
• 1 bulb garlic cloves separated 12 cloves
• 2 chorizo halved lenthways sliced
• 1 teaspoon hot paprika
• large pinch of saffron threads
• 1 bay leaf
• 200g day old sourdough bread torn into 3cm pieces
• 125ml 1 2 cup dry white wine
• 1l 4 cups massel chicken style liquid stock
• 4 eggs
• fresh continental parsley leaves to serve

The Instruction of castilian bread and garlic soup

• heat the oil in a large heavy based saucepan over low heat add the garlic cloves cook stirring occasionally for 15 minutes or until soft use a slotted spoon to transfer to a bowl when garlic is cool enough to handle squeeze flesh from skins and mash with a fork
• cook the chorizo in the same pan over medium heat for 5 7 minutes or until golden and crisp add the paprika saffron and bay leaf cook stirring for 1 2 minutes or until aromatic add the bread and cook stirring for 5 minutes or until golden and crisp add wine and cook for 2 minutes add stock and mashed garlic bring to the boil reduce heat to low simmer for 10 minutes season
• crack the eggs 1 at a time into a cup and pour into soup cook over low heat for 7 10 minutes or until eggs are just cooked
• ladle the soup into serving bowls with 1 egg each and sprinkle with parsley

Nutritions of Castilian Bread And Garlic Soup

calories: 531 536 calories
calories: 34 grams fat
calories: 9 grams saturated fat
calories: 26 grams carbohydrates
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calories: 25 grams protein
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