📝 About This Recipe
Deeply rooted in the heart of the Castilian countryside, this soul-warming soup is a rustic masterpiece that elevates humble ingredients into a symphony of flavor. Unlike its French cousin, the Castilian version features the smoky depth of Pimentón de la Vera and the hearty texture of toasted sourdough bread, creating a robust and earthy profile. This dish is the ultimate comfort food, celebrated for its rich, mahogany-hued broth and the traditional addition of a perfectly poached egg that creates a silky finish.
🥗 Ingredients
The Aromatic Base
- 4 large White onions (very thinly sliced into half-moons)
- 4 tablespoons Extra virgin olive oil (Spanish Picual or Arbequina preferred)
- 4 pieces Garlic cloves (thinly sliced)
- 1 tablespoon Unsalted butter (for extra richness)
The Seasoning and Broth
- 1 tablespoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet (dulce) variety)
- 1.5 liters Beef or Poultry stock (high quality, low sodium)
- 1/2 cup Dry Sherry (Fino or Amontillado) (optional but highly recommended for depth)
- 1 piece Bay leaf (fresh or dried)
- to taste Sea salt
- to taste Black pepper (freshly cracked)
The Castilian Finishing Touches
- 8 slices Stale sourdough bread (cut 1/2 inch thick, preferably 'Pan de Pueblo')
- 4 large Fresh eggs (at room temperature)
- 1/2 cup Manchego cheese (finely grated, aged 6 months)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or a traditional clay pot (cazuela), heat the extra virgin olive oil and butter over medium-low heat until the butter is foaming.
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2
Add the sliced onions and a pinch of salt. The salt helps draw out moisture. Cook slowly, stirring occasionally, for about 20-25 minutes until the onions are soft, translucent, and starting to turn a deep golden amber. Do not rush this caramelization process.
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3
Add the sliced garlic to the onions and sauté for another 2-3 minutes until fragrant, being careful not to let the garlic burn.
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4
Remove the pot from the heat momentarily and stir in the Smoked Paprika (Pimentón). Stirring it into the oil off-heat prevents it from turning bitter while ensuring its smoky aroma is released.
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5
Return to the heat and pour in the dry Sherry. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Let the alcohol simmer for 2 minutes.
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6
Pour in the stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Simmer gently, uncovered, for 15-20 minutes to allow the flavors to meld.
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7
While the soup simmers, toast the bread slices in a toaster or under a broiler until they are very crisp and golden brown.
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8
Taste the broth and adjust the seasoning with salt and freshly cracked black pepper. Remove the bay leaf.
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9
Carefully crack the eggs one by one and drop them directly into the simmering broth. Alternatively, poach them separately if you prefer a cleaner look.
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10
Place the toasted bread slices on top of the soup, pushing them down slightly so they soak up some of the broth but remain somewhat firm.
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11
Sprinkle the grated Manchego cheese over the bread. Cover the pot with a lid for 2-3 minutes, just until the egg whites are set but the yolks remain runny, and the cheese has melted.
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12
Ladle the soup into deep bowls, ensuring each serving gets two slices of bread and one poached egg. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
For the most authentic flavor, use Pimentón de la Vera with a 'D.O.P.' seal to ensure true Spanish smokiness. If your soup feels too thin, you can mash one of the toasted bread slices into the broth to act as a natural thickener. Always use 'stale' bread (2-3 days old); fresh bread will turn into a gummy paste rather than holding its structure in the broth. If you want a more decorative finish, place the soup in individual oven-safe crocks, add the bread and cheese, and broil for 2 minutes before serving. Be careful not to overcook the eggs; the magic of this dish lies in the golden yolk breaking and thickening the soup as you eat.
🍽️ Serving Suggestions
Pair with a glass of chilled Spanish Sherry or a medium-bodied Tempranillo from Ribera del Duero. Serve alongside a simple green salad with a sharp lemon vinaigrette to cut through the richness of the soup. Add a few slices of crispy Jamón Ibérico on top for an extra layer of salty, savory indulgence. Follow this hearty soup with a light dessert like 'Flan de Naranja' (Orange Flan) to balance the meal. A side of Spanish olives and Marcona almonds makes for a perfect pre-soup appetizer.