Boil your water with the bay leaves and 2 teaspoons salt. Once it boils, keep it at a simmer.
Meanwhile, heat oil in a pot over low/medium-low heat. Add garlic and cook until fragrant but not brown, about 5 minutes. Add bread cubes. Cook, stirring frequently so the garlic doesn't burn, 2 to 3 more minutes. Add the paprika and stir to coat everything.
Add boiling water; do not remove bay leaves. Simmer for 20 minutes. Taste the broth, and add salt as needed. Remove bay leaves.
Stir the soup pot in wide circles, and slowly stream the beaten eggs into the pot. You want them to turn into wisps and ribbons, not clumps, so keep stirring for a few extra seconds, after everything is added. Serve immediately.
Replaced water with chicken broth, and left out the bread because I can’t eat bread. I make this when I’m sick because it’s really easy and the garlic seems to cure me. Recommend.
Aww, this wasn't for me :( I really wanted to love this, because well, garlic is the best. But it tasted like water with garlic boiled in it :( Maybe I did something wrong, or maybe this just is not my thing, haha
The fix is pretty obvious and worth it bc from the moment I saw "water" and not "chicken stock" (or really any kind of stock) I knew that was an adjustment that had to be made.
I really thought I would enjoy this but wasn't crazy àbout the soggy bread texture. The aroma was great and I might try to adapt the flavours to a different soup.
I wanted to love this soup! I love love LOVE garlic so I figured I couldn't go wrong. Turned out somewhat bland. Maybe my bay leaves were too old or something?
My Spanish abuela made this simple soup often, both for myself and my sister, and to feed her six children in the aftermath of the Spanish Civil War when money was tight, and protein even more scarce. A wonderful flavor and memory for me and my mom. We eat it often.
This soup is so incredibly flavorful!! It's almost surprising how you can get so much flavor out of those few ingredients. Next time I think I'll skip the eggs and a little grating of Gruyere
I really, really enjoyed this recipe! I followed some of the other comments on here and substituted chicken stock for half of the water. I also added more paprika and some cayenne pepper towards the end, which I really enjoyed. My dad thought it was too garlic-y, but you can't please everyone!
I have eaten this soup in Spain, with a raw egg yolk(which cooks in the broth) floating in the bottom of the bowl, and a splash of good sherry--delish!!
i cut this recipe in half for an early dinner tonight. i didn't have bread, so i made pearl couscous to spoon into the soup for more heft. i also finished it at the table with some grated parmesan. oh my goodness! delicious, comforting meal in thirty minutes! thank you so much for sharing. i'm excited to make this part of my repertoire.
I grew up with this soup as my father is from Galicia. We do it a bit differently in that, just before serving, we place a slice of stale bread in each individual bowl and crack a whole egg on top (bowls are oven proof) pop the bowls in the oven on a sheet pan. I think oven is about 400 degrees. Let them cook until egg whites turn white and serve. Bread is less soggy this way and you also get to break the lovely yoke with your spoon which gives it an exquisite flavor!
The fresh leaves of Oregon myrtle, california Bay, or Umbellularia californica are what are more toxic in quantity. they contain umbelline. The flavor is even more intense than the true Bay, Lauris nobilis, available as Mexican laurel.
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