45 MINS / EASY
Identical in taste to the classic garlic soup, but with a more modern and lighter texture than the traditional one.
Original recipe taken from Semana Magazine. See content.
Fry the slices of bread. To reserve. Remove the oil and leave the frying pan greased only. Fry the diced bacon until the fat is rendered. (At this point, we suggest substituting the bacon for the minced pork of our Chistorra Ortiz Fuente de Proteínas). To reserve. Heat 2 tablespoons of oil in the frying pan, fry the chopped garlic and, off the heat, add paprika.
Pour the fried garlic and paprika over the hot broth, bring to the boil to give it flavour and colour. Strain it. Poach the eggs in boiling water, keep them in lukewarm water so that they do not cool, drain them, season them and trim the edges.
Put the slice of bread, the bacon and the egg on the plates, cover with the bread topping and pour the hot broth on top. Bread topping: Heat the oil and fry chopped garlic, paprika and panko bread, taking care not to burn.
