A delicious soup made with garlic, bread, and eggs, cooked in vegetable or chicken broth.
- 1.5 liters of vegetable or chicken broth
- 150 grams of day-old bread
- 3 cloves of garlic
- 1 peeled tomato
- 4 tablespoons of olive oil
- 1 teaspoon of sweet paprika
- 4 eggs
- salt
- pepper
1. Peel the tomato by making a cross-shaped cut on the base of the tomato, then blanch it in boiling water for 2 minutes. Let it cool, drain it, and peel it. Remove the seeds from the inside and chop it.
2. Prepare the sofrito by peeling the garlic cloves and slicing them thinly. Heat the olive oil in a pot and saut the garlic over low heat for 2 minutes, making sure it doesn't brown. Add the chopped tomato and cook for another 3 minutes, pressing it with a wooden spoon to break it down.
3. Season with salt and pepper, sprinkle with sweet paprika, and pour in the broth. Let it simmer over low heat for 10 more minutes. Slice the bread. Beat the eggs with a pinch of salt.
4. Add the bread slices and the beaten eggs to the soup. Mix well and cook for an additional 4 minutes, stirring until the bread is soaked and crumbled and the eggs are cooked forming threads. Serve immediately.