Yield: 4 servings
Perfectly poached eggs bob in a bath of warm spices, chorizo sausage and creamed poached garlic in this sweet and fragrant Spanish soup.
Ingredients:
- 4 cups (1 liter) olive oil
- 5 whole heads of garlic, broken into cloves with skin kept on
- 200 gr chorizo, (7 oz) cut into 1/8 inch (.12cm) rounds or bite sized pieces
- 1 tablespoon (15ml) thyme leaves
- 1 teaspoon (5ml) Spanish paprika
- 6 cups (1.5 liter) chicken stock
- Salt and pepper
- 4 eggs at room temperature
- ¼ cup (60ml) freshly chopped parsley
- 8 slices toasted bread (Optional)
Method:
Heat the oil in a saucepan over very low heat. Add the garlic and poach gently for 20 minutes or until the skins are golden and the flesh is tender.
Remove the garlic with a slotted spoon. Allow to cool.
Reserve the oil and strain. Use as a garlic oil for your favorite dishes.
Remove the skins from the garlic by squeezing out the flesh. Discard the skin.
Place the roasted garlic in a blender and process for a smooth paste.
Place a medium pot over medium low heat.
Add one tablespoon (15ml) of the now strained garlic olive oil and allow to heat.
Add the sliced chorizo sausage and cook just to crisp up. Add the pureed garlic, paprika and pour in the chicken stock. Bring to a simmer and add the thyme. Season with salt and pepper. Allow to simmer for 10 minutes. Taste and adjust seasoning if necessary.
About 2 minutes before serving crack an egg into a small bowl. Slowly slide the egg into the simmering soup. Repeat for the remaining eggs.
Poach the eggs for about 2.5 minutes or until the white is just set. Once the egg is partially set ladle the soup over the eggs to aid in cooking and flavor.
Ladle the soup into 4 bowls. Ensure each soup bowl is finished with an egg. Sprinkle with parsley.
Garnish with fresh or toasted bread.
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