The soup was a snap to assemble. During naptime I cubed the bread and thawed and measured my fresh chicken stock. Then, in the evening I tossed the bread into the dutch oven, whipped up the garlic, pimenton and broth, add two poached eggs and dinner was served! I honestly can’t think of a shorter or easier preparation for any soup. For the stale bread I suggest buying a baguette two days ahead of time so it is nice and hard when it comes time to cube it.

From cubing the bread, mincing the garlic and simmering the broth this soup took around 25 minutes to prepare. The poached eggs took an additional 6 minutes to prepare. It is helpful to prepare some of the ingredients during naptime, it makes for a quick assembly at dinner time.

*Husband Says…: “Muy Delicioso! This soup is packed with flavor yet not overwhelming. I love the soft bread that is soggy with the yummy broth and the poached egg really makes it. Thanks for serving us Spanish peasant food sweetie, it is good to know you and pull together dinner with stale bread, garlic and broth in this economy. Boy, my colleagues are going to love my garlic breath tomorrow!”
*Toddler Says…: “Blech! Two thumbs down. The paprika was far too much for my tender palate, the egg was not scrambled which is how I prefer my eggs, and I don’t really love the taste of garlic.” Mom Note: Frankly, I knew this was a stretch but I had to give her a little taste just to see where we stood. Now I know! Instead of the soup I served her Annie’s Mac-n-Cheese, always a big hit.