This Garlic Soup with Sourdough Croutons is really wonderful. Made from very simple and minimal ingredients. I should note though that the quality of your ingredients matters in simple recipes like this. So make sure you have some decent olive oil for this and some good red wine vinegar, and please don’t use stale paprika. Remember spices don’t last forever…if you have had your paprika in your cupboard for over a year, it’s time to get rid of it and update with some fresh. Trust me, it will really improve the flavor.
This recipe is adapted slightly from one by Christopher Kimball, in a book called Milk Street. It’s a great book if you are looking for a new one to add to your collection.Milk Street
Serves 4
- 6 scallions, trimmed and thinly sliced (whites and greens divided)
- 7 garlic cloves, sliced thinly
- 6 tbsp of extra-virgin olive oil, plus more for serving
- 4 tsp sweet paprika
- 1 1/2 tsp smoked paprika
- 6 cups chicken broth
- 4 cups cubed sourdough bread
- 4 large egg yolks
- Red wine vinegar, to taste (I used about a tbsp)
- Salt and fresh ground pepper
In a medium to large saucepan over medium to low heat, saute your garlic and scallion whites in 3 tbsp of the olive oil. Cook over low, stirring occasionally until the garlic begins to color. Add both of your paprikas and cook for about 30 seconds or so, stirring constantly. Add in 1 cup of your cubed sourdough bread and your stock and increase the heat. Bring the soup to a simmer, reduce heat and let simmer for 15 minutes. Stir the soup quickly as it cooks to break up your bread. The bread should be thoroughly broken up in your soup, it is to thicken.
While this works, in a large skillet over medium heat combine the rest of your bread, olive oil, and green parts of your scallions. Add a little salt and pepper and cook, stirring occasionally until the bread is toasted and crispy.
In a small bowl whisk your egg yolks. Take about 1 cup of the soup and slowly whisk into your egg yolks while whisking to temper your eggs. Then add to the soup.
Add vinegar and adjust salt and pepper to taste.
Serve soup in bowls garnished with the sourdough crouton mixture and drizzle over a little olive oil to serve.
If you like this recipe you should try: Tomato and Red Lentil Bisque
