Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Spanish Garlic and Bread Soup
José Andrés taught us this “end of month” recipe—the sort of meal to make quickly with whatever is on hand. His approach: garlic cooked in copious amounts of olive oil with thinly sliced stale bread and several tablespoons of smoked paprika. Add some water and simmer, then off heat whisk in four or five eggs. For our version, we realized the bread, garlic and smoked paprika we had in our cupboards weren't up to Andrés’ standards. So we boosted the flavor by using chicken broth instead of water, and we sautéed both sweet and smoked paprika with garlic and scallions. And instead of using stale bread, we turned a loaf of rustic sourdough (a baguette or any crusty loaf will do) into delicious croutons.
tablespoons extra-virgin olive oil, divided, plus more to serve
bunch scallions, thinly sliced, whites and greens reserved separately
01In a medium saucepan over medium-low, combine 3 tablespoons oil, the scallion whites and garlic; cook, stirring occasionally, until beginning to color, 8 to 10 minutes.