This Milk Street recipe for garlic soup, inspired by chef José Andrés, makes an easy and delicious meal that’s perfect when you’re short on time and cooking on a budget. It’s also a great way to use up stale bread!
- 6 scallions, trimmed and thinly sliced, whites and greens separated
- 6 garlic cloves, thinly sliced
- 6 tablespoons extra-virgin olive oil, divided, plus extra
- 4 teaspoons sweet paprika
- 1 1/2 teaspoons smoked paprika
- 6 ounces sourdough or other rustic bread, cut into 1/2-inch cubes (about 4 cups), divided
- 6 cups water
- 2 tablespoons chicken bouillon (such as Knorr chicken Base)
- Kosher salt and ground black pepper
- 4 large egg yolks
- 2 tablespoons sherry vinegar (optional)
In a medium saucepan over medium-low, combine the scallion whites, garlic and three tablespoons of the oil. Cook, stirring occasionally, until beginning to color, eight to 10 minutes. Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.
Add one cup of the bread cubes and stir well. Whisk in the water and bouillon, increase heat to medium-high and bring to a simmer. Reduce heat to medium/low and simmer, whisking occasionally to break up bread, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.
Meanwhile, in a 12-inch skillet over medium, combine the remaining three tablespoons oil, the remaining three cups bread, the scallion greens, and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until browned and crisp, eight to 10 minutes.
In a medium bowl, whisk the egg yolks. Slowly whisk in one cup of the hot broth. Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar, if using. Taste and season with salt and pepper. To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.