Spanish Garlic Soup with Smoked Paprika Butter

Spanish Garlic Soup with Smoked Paprika Butter 

Yield: 12 servings


  • 2 oz. (1/4 cup) unsalted butter
  • 1 lb. garlic heads (5 to 6), mostly peeled and intact, horizontally sliced in half
  • 3 lb. Yukon Gold potatoes, diced
  • 8 oz. Serrano ham hock
  • 64 oz. (2 qt.) chicken broth
  • 32 oz. (1 qt.) water
  • 1/3 cup unsalted butter
  • 1 1/2 tbsp. sweet smoked paprika (pimentón)
  • 12 peeled garlic cloves
  • 12 oz. (12 slices) stale bread
  • 12 large eggs
  • Kosher salt and pepper, to taste


  1. In a large stock pot, over medium heat, melt butter. Cook garlic heads cut side down, just until soft and aromatic, about 5 minutes.
  2. Add potatoes; sauté 3-5 minutes, stirring occasionally. Add ham, chicken broth and water; bring to boil. Reduce to simmer, cover and cook 30-60 minutes.
  3. Blend 1/3 cup butter with pimenton. Toast the stale bread; rub both sides of each bread slice with a garlic clove.
  4. Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
  5. To serve, place a garlic toast into the bottom of a soup bowl. Portion about 1 cup potatoes over the toast, then an egg, several garlic cloves, 1 cup broth. Top with 1 teaspoon paprika butter. Season with kosher salt and pepper, to taste. Serve immediately.



Egg facts


Egg Cloud on Parmesan Crisp