Spanish Garlic Soup with Smoked- Paprika Butter
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Credit: Gabrielle Hamilton, Chef, Prune, New York
The National Culinary Review, May 2011
¼ cup + 1/3 cup unsalted butter, divided
5-6 garlic heads, mostly peeled and intact, horizontally sliced in half
3 lbs. Yukon gold potatoes, diced
8 oz. Serrano ham hock
2 qts. chicken broth
1 qt. water
1½ T. sweet smoked paprika
12 slices stale bread
12 garlic cloves, peeled
12 large eggs
Kosher salt and pepper, to taste
1. In large stockpot over medium heat, melt ¼ cup butter. Cook garlic heads, cut side down, about 5 minutes, just until soft and aromatic. Add potatoes; sauté 3-5 minutes, stirring occasionally. Add ham, chicken broth and water; bring to a boil. Reduce to simmer. Cover; cook 30-60 minutes.
2. Blend remaining 1/3 cup butter with paprika. Toast bread; rub both sides of bread slices with garlic clove.
3. Poach eggs in small batches in acidified water (1 t. vinegar to 1 qt. water) until whites are set and yolks begin to thicken. Remove. Keep warm.
4. To serve: Place 1 garlic toast in bottom of soup bowl. Portion 1 cup potatoes over toast, then 1 egg, several garlic cloves and 1 cup broth. Top with 1 t. paprika butter. Season with kosher salt and pepper, to taste. Serve immediately.
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