Castilian Garlic Soup with Poached Egg
A traditional Spanish soup featuring toasted garlic, smoked paprika, and a delicate poached egg for richness. This spanish-inspired soups ready in about 30 minutes pairs olive oil, thinly sliced garlic cloves, cubed stale country bread for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp olive oil
- 8, thinly sliced garlic cloves
- 150 g, cubed stale country bread
- 2 tsp smoked paprika
- 1 liter vegetable broth
- 4 eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 8 thinly sliced garlic cloves and sauté for 3-4 minutes until golden and fragrant, being careful not to burn.
- Step 2: Add 150 g cubed stale country bread to the pan, tossing to coat in the garlic oil, and cook for 5 minutes until the bread is toasted and slightly crispy.
- Step 3: Stir in 2 tsp smoked paprika and cook for 30 seconds to release its flavor.
- Step 4: Pour in 1 liter vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper, then bring to a boil. Reduce heat and simmer for 10 minutes for the bread to soften.
- Step 5: Meanwhile, bring a separate pot of water to a gentle simmer. Poach 4 eggs individually for 3-4 minutes until the whites are set but yolks remain runny.
- Step 6: Ladle the soup into bowls, topping each with a poached egg and sprinkling 1 tbsp chopped fresh parsley over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Castilian Garlic Soup with Poached Egg take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Castilian Garlic Soup with Poached Egg?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Castilian Garlic Soup with Poached Egg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Castilian Garlic Soup with Poached Egg for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Castilian Garlic Soup with Poached Egg?
Spanish soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
