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  • Preheat the oven to 375 degrees . Spread the bread on a parchment-lined baking sheet and toast in the oven until golden and fragrant, about 15 minutes.

  • Meanwhile, in a soup pot, heat the EVOO, 4 turns of the pan, over medium heat. Add the onion, garlic, celery and bay leaf; season with salt and pepper. Cook, stirring, until the vegetables are softened, 7 to 8 minutes. Add the toasted bread; season with the hot paprika (or chili powder), sweet paprika and a little salt. Stir in the chicken stock and cilantro (or parsley); simmer until thickened, about 10 minutes.

  • Fill a medium saucepan two-thirds of the way with water and bring to a gentle simmer. Crack the eggs into ramekins and slide the eggs into the water (and into the rings, if using). Gently poach until just set, 2 to 3 minutes.

  • Discard the bay leaf from the soup. Serve in shallow bowls with a poached egg on top.