Garlic soup with egg
6 servings
45 minutes
Garlic soup with egg is a fragrant and warming dish of Russian cuisine, known for its simplicity and rich flavor. It is based on golden-browned bread that has absorbed the delicate notes of garlic and caramelized onion. The light spiciness of paprika adds pleasant warmth to the soup, while fresh parsley refreshes its aroma. The finishing touch is baked eggs that turn the broth into a rich and hearty delicacy. This soup is especially good in cold weather, helping to warm up and satisfy hunger. Its roots go back to ancient peasant recipes where simple ingredients were transformed into tasty and nutritious dishes. It is served hot, immediately after baking, to enjoy the crispy crust and silky texture of the eggs.
1
Heat olive oil in a pan over medium heat. Fry thin slices of bread for 2 minutes on each side until golden brown. Use a spatula to place them on a plate lined with paper towels.
- Olive oil: 250 ml
- White bread: 150 g
2
Drain excess oil from the pan, leaving about 4 tablespoons, and return the pan to the heat. Add garlic cloves and finely chopped onion, and cook on low heat, stirring, for 5 minutes until they become soft. Remove the pan from the heat and add paprika.
- Olive oil: 250 ml
- Garlic: 5 clove
- Onion: 0.3 head
- Paprika: 1 teaspoon
3
Place the fried bread in a fireproof dish with sturdy walls — like a goose dish — top with onions, oil, and paprika, removing the garlic beforehand. Pour in boiling water and add salt. Mix well, add parsley, bring to a boil, reduce heat, and cook for 5 minutes.
- White bread: 150 g
- Onion: 0.3 head
- Water: 1.5 l
- Parsley: 1 stem
- Salt: to taste
4
Preheat the oven to 180 degrees. Move the pot with the soup there and cook for another 7 minutes — uncovered: a crust should form on the soup.
5
Remove the dish from the oven, pour eggs over the crust, salt it, and return the dish to the oven - bake until the egg whites are fully cooked. Serve immediately.
- Chicken egg: 6 pieces
- Salt: to taste