Ingredients
| Olive oil |
3 tbsp
|
| Head of garlic, cloves thinly sliced |
1
|
| Smoked paprika |
1 tbsp
|
| Baguette slices |
5 ounces
|
| Chicken broth |
8 cups
|
| Salt |
1/2 tsp
|
| Black pepper |
1/4 tsp
|
| Eggs, beaten |
4
|
| Thyme sprigs for garnish |
Directions
- HEAT oil in a 6-quart pot over medium heat. ADD garlic slices and STIR until lightly golden; about 3 minutes. DO NOT BURN. STIR in paprika and ADD slices of bread. USE tongs to coat bread with oil.
- STIR in broth. When bread slices are soaked and softened, BREAK UP into bite-size pieces. SEASON with salt and pepper and BRING soup to a simmer.
- STIR the soup slowly and ADD eggs at the same time to make egg ribbons. TURN HEAT OFF and SERVE immediately. GARNISH with a sprig of thyme.