Spanish Garlic and Bread Soup

配料

6 tablespoons extra-virgin olive oil, divided, plus more to serve

1 bunch scallions, thinly sliced, whites and greens reserved separately

6 medium garlic cloves, thinly sliced

4 teaspoons sweet paprika

1½ teaspoons smoked paprika

6 ounces sourdough or other rustic bread, cut into ½-inch cubes (about 4 cups), divided

6 cups low-sodium chicken broth

Kosher salt and ground black pepper

4 large egg yolk

步骤

In 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.

Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds. Add 1 cup of the bread cubes and stir well. Stir in the broth, then bring to a simmer over medium-high. Reduce to medium-low and cook, whisking occasionally to break up the bread, for 15 minutes. Whisk vigorously to ensure the bread has fully broken down.

While the broth mixture cooks, in a 12-inch skillet over medium, combine the remaining 3 tablespoons oil, the remaining bread, the scallion greens and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the bread is browned and crisp, 8 to 10 minutes. Remove from the heat and set aside.

When the broth mixture is done, in a medium bowl, whisk the egg yolks. Remove the pan from the heat. Gradually whisk 1 cup of the hot broth mixture into the yolks to temper them. With the pan still off the heat, vigorously whisk the egg yolk–mixture into the soup. Taste and season with salt and pepper.

Divide the toasted bread among individual bowls. Ladle the soup into the bowls and drizzle with additional oil.

备注

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.