Castilian Garlic Soup with Poached Egg

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Spanish soup featuring toasted garlic, smoked paprika, and a delicate poached egg for richness. This Spanish-inspired soup recipe, ready in about 30 minutes, pairs olive oil, garlic cloves, 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.

Prep: 10 min Cook: 20 min Serves 4 Spanish cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Stir in 2 tsp smoked paprika and cook for 30 seconds to release its flavor.
  4. 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.
  5. 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.
  6. 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.

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