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🍽️ Castilian-style garlic soup

230 kcal · 30 min · 4 servings

Ingredients

• 6 tomatoes
• 8 garlic cloves
• 1 onion
• olive oil
• 800 ml meat broth
• 1 bay leaf
• 1 tsp freshly chopped thyme
• salt
• pepper (from the mill)
• 1 tsp sweet paprika powder
• 1 dash lemon juice
• 4 slices baguette
• 4 eggs
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Immediately plunge the tomatoes into cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes into quarters.
5. 5. Remove the seeds from the tomatoes.
6. 6. Dice the tomatoes finely.
7. 7. Peel the garlic.
8. 8. Set aside one clove of garlic.
9. 9. Slice the remaining garlic into thin slices.
10. 10. Peel the onion.
11. 11. Dice the onion finely.
12. 12. Heat two tablespoons of oil in a pot.
13. 13. Fry the garlic slices until golden brown.
14. 14. Add the onions and fry until golden brown.
15. 15. Deglaze the mixture with the broth.
16. 16. Add the tomatoes to the pot.
17. 17. Add the spices and thyme.
18. 18. Simmer the soup over medium heat for 15 to 20 minutes.
19. 19. Season the soup with salt, pepper, paprika, and lemon juice.
20. 20. Taste the soup and adjust seasoning.
21. 21. Preheat the oven to 240 degrees Celsius with top and bottom heat.
22. 22. Rub the bread slices with the reserved garlic clove.
23. 23. Heat two tablespoons of oil in a hot pan.
24. 24. Fry the bread slices until golden brown on both sides.
25. 25. Fill the soup into oven-safe soup bowls.
26. 26. Place one bread slice on each bowl.
27. 27. Carefully crack an egg onto each bread slice.
28. 28. Bake in the preheated oven until the eggs are set.
29. 29. Sprinkle the finished soup with freshly chopped parsley.
30. 30. Serve the soup hot.

Nutrition per serving

• kcal: 230
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 17 g