Basque Garlic Soup
"With its tendrils of egg swimming in a fragrant broth of paprika and garlic, writer and cookbook author Marti Buckley’s Basque Garlic Soup is a balm for a cold day. Bread that’s well-toasted—almost burnt—in olive oil adds body and roasty depth; a splash of sherry vinegar gives a bright finish. Best of all, it comes together in under an hour...."
INGREDIENTS
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4 ounces high-quality baguette
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1/2 cup olive oil, divided
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1 garlic head (about 12 cloves), peeled and finely chopped
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1 heaping tablespoon Pimentón de la Vera (smoked Spanish paprika)
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8 cups homemade or low-sodium chicken broth
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2 teaspoons kosher salt, plus more to taste
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2 tablespoons sherry vinegar
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3 large eggs, beaten
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