Creamy Spanish Garlic Soup

Heat a large fry pan with a medium heat and add in the olive oil

Meanwhile, cut 10 slices from the baguette, each one being 1 inch thick (2.50 cm)

Add the slices of baguette into the pan with the hot olive oil, all in a single layer, fry them for 2 minutes per side or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the onion roughly chopped and the garlic roughly chopped, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and quickly mix together, then add in the broth and season with sea salt & black pepper, gently mix and then let it simmer

Meanwhile, add the eggs into a sauce pan, fill with water to 1/2 inch (1.25 cm) above the eggs and heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes to end up with perfectly hard boiled eggs

After simmering the broth for 10 minutes turn off the heat, then add in the slices of fried baguette back into the pan, once again in a single layer and fully soaked in the broth

Once the mixture is cool enough to handle, about 5 minutes, add everything into a food processor, run the processor for 1 to 2 minutes or until you end up with a thick and creamy texture

To serve hot add the soup into a pan and heat for a couple of minutes, to serve chilled add to the fridge for a couple of hours, to serve at room temperature add directly into shallow bowls, either way ,garnish the soup with the hard boiled eggs and parsley, enjoy!

This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork