Andaluçian Garlic Soup


  • 2 tablespoons olive oil
  • 4 slices stale ciabatta bread
  • 4–6 large garlic cloves a pinch of saffron powder
  • about1.2 litres/2 pints chicken stock
  • 4 fresh free-range eggs
  • 50 ml/2 fl oz white wine vinegar


Oil a roasting tin, add the bread and garlic and roast until the garlic is cooked and the bread is dry. Purée in a food processor with the saffron and enough chicken stock to reach the consistency you prefer, then taste and adjust the seasoning. Do not sieve.

Poach the eggs in about 600 ml/1 pint unsalted water with the vinegar then place in 4 heated soup bowls. Reheat the soup, pour it over the eggs and serve.