Back to top

Garlic Soup

By Alejandra Moned


11 in Saladmaster Sauce Pan


  • 9/10 garlic cloves, peeled and cut into thick sheets
  • 4 or 5 slices of village panda or similar (best from the day before)
  • 1 spoon paprika coffee from the vera, (can be mixed sweet and spicy)
  • 1.5 liters of water, or low sodium chicken broth (best homemade)
  • 4 fresh eggs from poultry
  • Extra virgin olive oil
  • Salt


  • Add 4 tablespoons of virgin olive oil to the 11 in Saladmaster Titanium Sauce Pan
  • Put the casserole over medium heat, and add the rolled garlic
  • Cook the garlic so that they are soft as candied, but do not burn, control the temperature of the oil does not rise excessively
  • When the garlic is almost at its point, add the slices of bread, fry them a couple of minutes for each part, so that they absorb the flavors of garlic and oil
  • Lower the temperature and add the paprika, while stirring add the broth or water (the traditional recipe is with water, but the broth gives more consistency and body to this delicious soup)
  • Test and adjust for salt
  • Rise to medium temperature and cover pan
  • When you constantly click, lower to minimum and cook 20 minutes
  • Uncover, and add 1 raw egg without beating for each guest in the pan
  • Cook eggs 1 or 2 minutes, turn off and remove from heat, they will finish cooking with residual heat
  • Serve hot, with an egg on each plate


  • You can add ham in thin slices or taquitos at the same time as you flip the bread, or put it on top of each dish just before serving
  • Sprinkle a few chopped parsley leaves