Spanish Garlic Bread Soup

This classic Spanish soup starts with a base of Yondu.
  • Easy


  • 2 servings


  • Seasonality

    Fall, Winter

  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 2 cups cubed day-old bread
  • 1 teaspoon paprika
  • 3 cups water
  • 3 tablespoons Yondu
  • 1 egg
  • 2 teaspoons chopped parsley


    1. Heat oil in a pot over medium heat; fry garlic until light brown, about 3 minutes.
    2. Add bread; cook and stir to coat with oil, about 1 minute. Remove from heat; add paprika; stir to combine. Add water and Yondu. Boil for 3 minutes.
    3. Remove from heat; add egg and stir until whites set. Garnish with parsley; serve hot.

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