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Total Time
50 minutes
There are nights when the whispered possibility of a cold cereal dinner is all too real. This is a soup for such times, when the coffers are dry and so is the bread on the counter. Modeled after Ferran Adria’s version of Spanish sopa de ajo from his bookThe Family Meal,这汤有一个年代ilky texture that belies the fact that it is essentially puréed toast. With help from pantry stars like onion, garlic, and olive oil, the soup is refined, elegant, and good enough to serve to your parents and hide the fact that your bank account is overdrawn. Garlic-spiked parsley and sunny fried eggs make for a punchy, stunning finish.
Sliced white bread will absorb a lot of oil (you’d have to add more while cooking the onion) and leave the resulting soup a little lacking in body, but it can be used if that’s all you have. My preference is skinny baguettes, the ones that inevitably turn dry not two hours after you bring them home from the store. Their high ratio of golden crust, full of caramelized proteins and sugar, to spongy interior adds even more flavor to the soup. Stay away from dark multigrain or seeded breads, which will slump into unforgiving goop.
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What you’ll need
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Immersion Blender
$100 At Amazon
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Dutch Oven
$80 At Amazon
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Large Nonstick Skillet
$50 At Amazon
Ingredients
6 servings
步骤1
Stir1 garlic clove, finely chopped,¼ cup extra-virgin olive oil,¼ cup (loosely packed) finely chopped parsley, and a large pinch ofkosher saltin a small bowl to combine. Set garlic mixture aside at room temperature until ready to serve.
Step 2
Heat½ cup extra-virgin olive oilin a large Dutch oven or other heavy pot over medium. Working in batches if needed, add8 oz. baguette or country-style bread, halved lengthwise, cut side down, and cook until deep golden brown underneath, 5–8 minutes, depending on thickness. Transfer bread to a plate, leaving oil behind.
Step 3
Reduce heat to low. Add1 medium onion, sliced, and6 garlic cloves, coarsely chopped, to pot and cook, stirring often, until onion is softened and golden brown around the edges, 5–8 minutes. Add2 Tbsp. chicken or vegetable bouillon paste,1汤匙。烟熏辣椒粉,1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt,¼ tsp. crushed red pepper flakes, and 5 cups water. Stir to combine, then bring to a simmer. Tear toasted bread into large (about 3") pieces and add to pot. Increase heat to medium-high, cover, and cook, adjusting heat as needed to maintain a simmer, until bread is swollen and very soft, 15–18 minutes. Remove from heat.
Step 4
Using an immersion blender, carefully blend soup in pot until very smooth. (Alternatively, you can blend in batches in a regular blender, transferring to a medium bowl as you go. Return soup to pot before proceeding.) Return pot to medium-low heat and reheat soup, stirring and thinning with more water if needed (soup should be the consistency of heavy cream). Stir in1 tsp. sherry vinegar or red wine vinegar; season withfreshly ground pepper. Taste and season with more salt if needed. Reduce heat to low, cover, and keep warm until ready to serve.
Step 5
Heat1汤匙。extra-virgin olive oilin a large nonstick skillet over medium. Crack3 large eggsinto skillet and cook until whites are just set, about 4 minutes; transfer to a plate and season with salt and pepper. Repeat with remaining1汤匙。extra-virgin olive oiland3 large eggs.
Step 6
Ladle soup into bowls and top each with a fried egg and some reserved garlic mixture. Season with more pepper. Finely grateParmesan or Manchego cheeseover if desired.
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