Jorge Castillo:It's a much better remedy than chicken soup!
Glenn Lindgren: The only tricky part to this soup is whisking in the eggs at the end. You need to whisk the soup very rapidly to prevent the eggs from cooking into one thick mess!
Jorge Castillo:Use Cuban bread if you have it. Otherwise you may substitute French bread. Just don't use common white bread (Wonder, Taystee, etc.), it should never be used in cooking!
Glenn Lindgren: Oh, one more thing. When we say separate the eggs, we don't mean that you should put each of them in a different room. That should only be necessary if your eggs are constantly fighting and just won't listen to reason.
A savory blend of mild garlic and hearty bread in a soup you can almost eat with a fork.
INGREDIENTS:
3 tablespoons olive oilSauté cubes of bread in hot oil in an eight-quart stockpot, until they begin to brown. Stir in the minced garlic and sauté for another minute or two, just long enough to cook the garlic slightly. Use a wooden spoon to mash the garlic and the bread together.
Add tomatoes, paprika, bay leaf, chicken broth, and sherry. Bring to a boil, reduce heat to low and simmer for one hour. Salt and pepper to taste.
Separate the eggs, add three tablespoons of the hot broth to the egg yolks, beating constantly, to temper them. Add egg yolks to the broth and whisk in rapidly until smooth.
Quickly whisk in the unbeaten egg whites, until mixed completely. Bring the soup to a boil, and immediately remove from heat. Garnish with parsley and serve.
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