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What You Need:
(To Serve: 6 to 8)
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½ cup olive oil
2 tablespoons finely chopped garlic
3 cups coarsely crumbled French or Italian bread, trimmed of all crusts
1 teaspoon paprika
6 cups water
¼ teaspoon cayenne pepper
1 teaspoon salt
2 eggs, lightly beaten
1 tablespoon finely chopped parsley (optional)
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 3- to 4-quart saucepan, warm the olive oil over low heat. Add the garlic. Stirring frequently, cook for 2 or 3 minutes, or until the garlic is soft but not brown.
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2. Stir in the crumbled bread, raise the heat to moderate and cook until the bread is golden. Be careful not to let it burn. Stir in the paprika, then add the water, cayenne pepper and salt and bring to a boil. Reduce the heat to low and simmer uncovered for 30 minutes.
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3. With a large wooden spoon beat the soup until the bread is thoroughly pulverized. Then slowly pour in the beaten eggs, stirring constantly.
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4. Simmer a moment or two (do not let the soup come anywhere near a boil or it will curdle) and taste. The soup should be highly seasoned; add more salt and cayenne pepper if it seems to be too bland.
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5. Pour the soup into a heated tureen or individual soup plates and serve it at once, garnished if you like with finely chopped parsley.
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