Burnt Toast Soup With an Egg on It

Step 1

Stir 1 garlic clove, finely chopped, ¼ cup extra-virgin olive oil, ¼ cup (loosely packed) finely chopped parsley, and a large pinch of kosher salt in a small bowl to combine. Set garlic mixture aside at room temperature until ready to serve.

Step 2

Heat ½ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Working in batches if needed, add 8 oz. baguette or country-style bread, halved lengthwise, cut side down, and cook until deep golden brown underneath, 5–8 minutes, depending on thickness. Transfer bread to a plate, leaving oil behind.

Step 3

Reduce heat to low. Add 1 medium onion, sliced, and 6 garlic cloves, coarsely chopped, to pot and cook, stirring often, until onion is softened and golden brown around the edges, 5–8 minutes. Add 2 Tbsp. chicken or vegetable bouillon paste, 1 Tbsp. smoked paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ tsp. crushed red pepper flakes, and 5 cups water. Stir to combine, then bring to a simmer. Tear toasted bread into large (about 3″) pieces and add to pot. Increase heat to medium-high, cover, and cook, adjusting heat as needed to maintain a simmer, until bread is swollen and very soft, 15–18 minutes. Remove from heat.

Step 4

Using an immersion blender, carefully blend soup in pot until very smooth. (Alternatively, you can blend in batches in a regular blender, transferring to a medium bowl as you go. Return soup to pot before proceeding.) Return pot to medium-low heat and reheat soup, stirring and thinning with more water if needed (soup should be the consistency of heavy cream). Stir in 1 tsp. sherry vinegar or red wine vinegar; season with freshly ground pepper. Taste and season with more salt if needed. Reduce heat to low, cover, and keep warm until ready to serve.

Step 5

Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Crack 3 large eggs into skillet and cook until whites are just set, about 4 minutes; transfer to a plate and season with salt and pepper. Repeat with remaining 1 Tbsp. extra-virgin olive oil and 3 large eggs.

Step 6

Ladle soup into bowls and top each with a fried egg and some reserved garlic mixture. Season with more pepper. Finely grate Parmesan or Manchego cheese over if desired.

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