DIRECTIONS:
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In a heavy 3 to 4 quart saucepan, warm the olive oil over low heat.
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Add the garlic. Stirring frequently, cook for 2 or 3 minutes, or until
the garlic is soft but not brown.
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Stir in the crumbled bread, raise the heat to moderate and cook until the
bread is golden.
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Be careful not to let it burn.
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Stir in the paprika, then add the water, cayenne pepper and salt and bring
to a boil.
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Reduce the heat to low and simmer uncovered for 30 minutes.
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With a large wooden spoon beat the soup until the bread is thoroughly pulverized.
Then slowly pour in the beaten eggs, stirring constanly.
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Simmer a moment or two (do not let the soup come anywhere near a boil or
it will curdle) and taste.
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The soup should be highly seasoned, add more salt and cayenne pepper if
it seems to be too bland.
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Pour the soup into a heated tureen or individual soup plates and serve
it at once, garnished if you like with finely chopped parsley.
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