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25M Total Time
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10M Prep Time
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9 Ingredients
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6 Servings
Ingredients and Directions
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 off heat off and serve immediately. Garnish with a sprig of thyme.
Ingredients
- 3 tablespoons olive oil
- 1 head of garlic, cloves thinly sliced
- 1 tablespoon smoked paprika
- 5 ounces baguette slices
- 8 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 eggs, beaten
- thyme sprigs for garnish
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.