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Spanish Garlic Soup

Spanish Garlic Soup

From: Chef Gabrielle Hamilton, Prune Restaurant, New York City. Yield: 12 servings.

¼ cup unsalted butter

5-6 garlic heads, mostly peeled and intact, horizontally sliced in half

3 lb. Yukon gold potatoes, diced

8 oz. Serrano ham hock

2 qt. chicken broth

1 qt. water

⅓ cup unsalted butter

1½ Tbsp. sweet smoked paprika (pimenton)

12 peeled garlic cloves

12 slices stale bread

12 large eggs

to taste, kosher salt and pepper

In a large stock pot, over medium heat, melt butter. Cook garlic heads cut side down, just until soft and aromatic, about 5 minutes.

Add potatoes; sauté 3-5 minutes, stirring occasionally. Add ham, chicken broth and water; bring to boil. Reduce to simmer, cover and cook 30-60 minutes.

Blend ⅓ cup butter with pimenton. Toast the stale bread; rub both sides of each bread slice with a garlic clove.

Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.

To serve, place a garlic toast into the bottom of a soup bowl. Portion about 1 cup potatoes over the toast, then an egg, several garlic cloves, 1 cup broth. Top with 1 teaspoon paprika butter. Season with kosher salt and pepper, to taste. Serve immediately.