As a native Spaniard, (from Madrid), I give this recipe a 4 because is a pretty close one to be authentic. We do NOT use ham or cayenne. There is a misconception about Spanish food, we do not have that many spicy dishes at all, far from Mexican food, where they like it hot. A variation is to cut the bread in cubes instead of leaving it whole, and to stir in the egg beaten, like you do with Chinese egg drop soup.
As a native Spaniard, (from Madrid), I give this recipe a 4 because is a pretty close one to be authentic. We do NOT use ham or cayenne. There is a misconception about Spanish food, we do not have that many spicy dishes at all, far from Mexican food, where they like it hot. A variation is to cut the bread in cubes instead of leaving it whole, and to stir in the egg beaten, like you do with Chinese egg drop soup.
Fantastic soup easy quick and cheap! I tried it also with just regular slices of bread: it is not the same of course but still very tasty!! We also substituted paprika with smoked paprika and it was great!
What a great recipe! I liked to use a little less paprika not to overpower the garlic flavour. The garlic flavour is subtle kind of like onions in a French onion soup. This brought me right back to this Spanish restaurant I went with my family a long time ago. I'm happy to have found this little gem it really brings me back. Thanks Chef John! Love all your recipes you have great taste.
I am a chef here in Montreal working for a private yacht club we had a dinner just the other night I took this opportunity to show case this recipe for this soup.. They all loved it!! the smoky paprika I used a spicy choriso sausage because it was on sale but followed all the rest of ingredients Cooking with you is fun.. enjoy all your demonstrations Chef John! Cheers!!!
It's flavorful. The eggs do not stay nicely in the liitle indentations. They all sunk to the bottom of the pan so I had to fish them out and ended up breaking two of them.
I don't usually care for soup but we LOVE this one. We've modified it a bit for our tastes like using about 1 lb of cubed ham steak to 4 cartons of stock and using a combo of sweet smoked and spicy paprikas. If you toast your paprika in the oil a bit before adding the stock it really brings out the flavors. We add a lot of paprika because it's delicious. When we poach the eggs they always seem to sink to the bottom but we can still fish them out when serving. This is also one that gets better as it sits. The bread makes the leftovers almost creamy. So tasty!
This was a rare Chef John miss for me. Made this per the recipe with one exception left the ham out and added some smoked sausage instead. ( I am not a big fan of ham and the wife has stomach problems after eating it). First off though the flavor is amazing. the garlic paprika and sausage go really well together. What bothered both of us was the texture of bread in the soup. It was ok but I wouldn't go out of my way to eat this again.
Excellent! I cannot comment as to the authenticity of this recipe but it is VERY good. Delicious recipe as is
Ingredients are simple and cheap didn't take too long at all to make! Incredibly flavorful and hearty I definitely will be making this one again. You can't go wrong with Chef John:)
