Spanish Egg and Garlic Soup

INGREDIENTS

• 2 tbsp extra virgin olive oil 30 ml
• 2 slices baguette 1 inch / 2.50 cm thick each
• 4 large cloves of garlic
• 6 cups water 1.5 liters
• 1/4 tsp saffron threads .17 grams
• 1/4 cup fresh parsley 15 grams
• 4 eggs
• 1 lemon
• pinch sea salt
• dash black pepper

DIRECTIONS

1. Heat a small fry pan with a medium heat and add in the olive oil
2. After a couple of minutes add in the slices of baguette and the cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the pan and transfer into a mortar
3. Add 6 cups water into a stock pot, along with the remaining olive oil in the fry pan and a generous pinch of sea salt, heat with a high heat
4. Meanwhile, add the saffron into the mortar with the bread and garlic, along with the parsley, a pinch of sea salt and a generous portion of black pepper, using a pestle pound down on the ingredients until you get a paste-like texture (you can also use a food processor, nutribullet or a handheld blender for this step)
5. Once the water comes to a light boil, lower to a low medium heat, add in the bread and garlic mixture, mix together until well mixed, then gently crack in the eggs, making sure they´re all evenly spaced out, simmer for 3 to 4 minutes or until the egg whites are fully cooked through, remove from the heat
6. Transfer into shallow bowls, squeeze a kiss of lemon juice over each soup and garnish with fresh parsley if desired, serve at once, enjoy!