Summary

Ingredients

• 8 clove (s) garlic, preferably more
• 1 liter stock your choice (poultry, meat or vegetable stock)
• 200 g bacon, alternatively ham or chorizo
• 1 large onion (s)
• 3 m. Egg (s), or as required
• White bread, stale, (one day old), or croutons
• 1 tablespoon paprika powder, mild, if possible Pimentón de la Vera
• 4 tablespoon olive oil
• salt and pepper
• some parsley

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Instructions

1. First, sauté the finely chopped garlic cloves and thinly sliced onions in the oil (do not fry). Put the bacon (ham), cut quite finely, into the pot, let it fry briefly, then add the paprika powder. Now fill up with the broth and simmer for about 25 minutes. Now the eggs (only slightly beaten) are added. Take the saucepan off the hob, add the white bread and let it steep for a few minutes, season to taste. Serve sprinkled with a little fresh parsley.
2. If you want to serve the soup a little finer, replace the stale white bread with (not too few) crispy croutons and the eggs are not whisked, but poached in the soup. This is also possible without vinegar, (possibly in a ladle) only the egg yolk is then exposed and is not surrounded by the egg white. One egg per person for this preparation.
3. I prefer meat or poultry broth for this recipe. But if you want to prepare the recipe vegetarian, you can also use vegetable broth and then leave out bacon or ham.