This rustic, farmhouse-style soup is a meal in itself, especially with crusty bread for dipping. Perfumed with saffron, cilantro, and Spanish smoked paprika (pimentón), it fills the kitchen with its seductive aroma. When the potatoes are tender, divide the soup among heatproof bowls, break an egg on top of each serving, and transfer the bowls to the oven until the eggs are barely set. Encourage diners to break up the egg and stir it in so the yolk thickens the soup. If you don’t have heatproof bowls, you can add the eggs to the pot of soup and complete the cooking on top of the stove.
Ingredients
- 1⁄4 cup (60 ml) extra virgin olive oil
- 12 cloves garlic, thinly sliced
- 1 and 1⁄2 pounds (750 g) Yukon Gold potatoes, peeled, halved lengthwise (or quartered if large), and thinly sliced crosswise
- 1⁄4 cup (10 g) chopped fresh cilantro, plus more for garnish
- 1 teaspoon dried oregano, finely crumbled
- 3⁄4 teaspoon pimentón de la Vera (Spanish smoked paprika)
- Generous pinch of saffron threads
- 4 cups (1 l) chicken broth
- 2⁄3 cup (90 g) frozen petite peas
- Kosher or sea salt and freshly ground black pepper
- 4 large eggs
About this recipe
WINE COUNTRY TABLE: With Recipes that Celebrate California’s Sustainable Harvest
By Janet Fletcher
WINE SUGGESTION: California Grenache, Carignane, or Grenache/Syrah/Mourvèdre (GSM) blend
Preparation
Preheat the oven to 425°F (220°C)
Instructions
Heat the olive oil in a large, heavy pot over medium-low heat.
Add the garlic and sauté until it starts to color, 2 to 3 minutes.
Add the potatoes, cilantro, oregano, pimentón, saffron, and broth.
Bring to a simmer, then cover partially and simmer gently until the potatoes are just tender, about 15 minutes.
Stir in the peas and return to a simmer.
Season with salt and pepper.
Put four heatproof bowls on a heavy rimmed baking sheet.
Divide the hot soup evenly among the bowls.
One at a time, break an egg into a cup and carefully slide it onto the surface of each soup.
Transfer the baking sheet to the oven and bake until the egg whites are set but the yolks are still runny, 5 to 10 minutes.
Serve immediately.
