Meals and Courses

  • 4 tablespoons olive oil
  • 12 thick slices of baguette
  • 5 garlic cloves, sliced
  • 1 onion, finely chopped
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • good pinch of saffron threads
  • 1.2 litres (2 pints) vegetable stock (see below for homemade)
  • 25 g (1 oz) dried soup pasta
  • 4 eggs
  • salt and black pepper

Heat the oil in a heavy-based saucepan, add the bread slices and cook gently, turning once, until golden. Remove from the pan with a slotted spoon and drain on kitchen paper.

Add the garlic, onion, paprika and cumin to the pan and cook gently, stirring, for 3 minutes. Add the saffron and stock and bring to the boil. Stir in the soup pasta. Reduce the heat, cover and simmer for about 8 minutes, or until the pasta is just tender. Season to taste with salt and pepper.

Break the eggs on to a saucer and slide into the pan, one at a time. Cook for about 2 minutes, or until poached.

Stack 3 fried bread slices in each of 4 warmed soup bowls. Ladle the soup over the bread, making sure that each serving contains an egg. Serve immediately.

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