Ingredients
- ! Head Garlic top cut to expose the cloves skin on shopping list
- Two 32 Oz Container low sodium beef stock or broth shopping list
- 4 Thoroughly beaten egg yolks shopping list
- Extra Virgin Olive Oil about 1/4 cup shopping list
- Hot pimentón Spanish smoked paprika preferred or regular paprika shopping list
- Salt and Fresh Ground black pepper shopping list
- Croutons shopping list
- Fresh chopped Parsley optional shopping list
How to make it
- Cut the tops off the garlic and place the garlic in a clay baking bowl or other. Drizzle with oil, salt, black pepper and paprika. Have a puddle of oil at the bottom of the bowl.
- Bake in a 350 degree pre heated oven about 40 to 45 minutes until soft then remove. When the garlic is cooled enough to handle squeeze the garlic out of the skins and into the puddle of oil. Mash the garlic as much as possible to a paste.
- Bring the stock to a boil then lower the flame to a simmer. Add the mashed garlic while stirring the broth and simmer about 8 to 10 minutes.
- Then stream in the egg yolks slowly.
- Allow to simmer about another 8 minutes or so. Taste and adjust with salt and pepper if needed. Put croutons into a bowl. Ladle the soup on top of croutons sprinkle with parsley and serve.
People Who Like This Dish 4
- CherylsCookingNow Nowhere, Us
- refugeesrecipelisting Global, CA
- superfox12082 Somewhere, Minnesota
- BuonAppetito Queens, New York
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments