Easy Garlic Soup

A peasant-style garlic soup of the kind you’d find in rural Spain or southern France, where the whole pot comes together from pantry staples and tastes far more than the sum of its parts. The crushed garlic infuses the broth as it simmers, mellowing from sharp to sweet and rounded.

A beaten egg goes in near the end. As it hits the hot broth, it sets into delicate ribbons that thicken the soup and add silky richness without any cream or flour. Pour slowly and stir gently for the best ribbons.

The bread is the soul of the bowl. Place a slice in the bottom of each serving dish and ladle the hot soup over it. The bread soaks up the broth and turns into pillowy, garlicky chunks at the bottom of the spoon.

Day-old bread works better than fresh here. It holds its structure under the broth instead of dissolving into mush.

Chef Tips

• Crush the garlic rather than mincing it. Bigger pieces release flavor steadily and don’t burn or turn bitter.
• Beat the egg with a fork until just combined and pour it in a slow stream while gently stirring the broth in one direction.
• Toast the bread lightly before adding it to the bowl. The toasted edges give a little texture against the soft soaked middle.
• Taste before adding the full salt amount. Chicken broth varies wildly in sodium and you can always add more.

Variations

• Stir in a half teaspoon of smoked paprika for sopa de ajo, the classic Castilian version.
• Add a handful of cooked rice or small pasta for a more substantial meal.
• Top each bowl with grated Manchego or parmesan for a sharper finish.