This soup is wonderful – perfect with a piece of toast and a poached egg. To roast garlic, place in foil, drizzle with olive oil and bake for an hour at 400.
Ingredients:
6 c water
1 tbsp olive oil
6 cloves, roasted garlic
1 tbsp paprika
1/2 tsp cumin
Pinch cayenne
Salt
Pinch of saffron
4 eggs
4 slices crusty bread, toasted
Parmesan
Heat oil in a heavy soup pot. Add garlic, paprika, cumin and cayenne, mash the garlic cloves with a fork. Add water, stir and return to the heat. Bring to a simmer add saffron and simmer for 20 minutes.
Shortly before serving, break the eggs, one at a time, into a small bowl and tip into the soup. Cover and cook 4 minutes until the white is set.
Place a piece of toast in the bottom of the bowl, top with soup and an egg. Sprinkle with Parmesan.
Serves 4.
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