Basque Garlic Soup

This recipe comes from the January 2019 edition of Food & Wine Magazine, and it meets both my requirements: easy and incredibly flavorful. So, here you go!

4 oz. high-quality baquette

1/2 cup olive oil, divided

1 garlic head (about 12 cloves), peeled and finely chopped

1 heaping Tbsp. smoked Spanish paprika

8 cups homemade or low-sodium chicken broth

2 tsp. kosher salt, plus more to taste

2 Tbsp. sherry vinegar (I used Champagne vinegar)

3 large eggs, beaten

 

1.  Preheat oven to 450 degrees F. Place baguette on a baking sheet, and toast in preheated oven until very browned and almost burnt. 20-25 minutes. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.

2.  Heat 7 tablespoons oil in a large pot over medium-high heat. 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.

3. Add garlic and remaining 1 tablespoon oil to pot. Cook over medium-high heat, stirring constantly until garlic is golden brown. 30 seconds to 1 minute. Stir in paprika. Add broth and salt; bring to a boil.

4. 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 salt if needed.

5. When ready to serve, bring soup to a simmer over medium-high. Stirring constantly, slowly pour beaten eggs into hot soup. Serve hot

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