Garlic and Salt Cod Soup
Our favorite part of this dish? Stirring in that egg yolk right before digging in.
Total: 20 minutes
1 cup extra-virgin olive oil
10 cloves garlic, sliced paper-thin
2 cups roughly chopped day-old baguette
1 cup thinly sliced Chinese garlic chives or ramp leaves
4 tablespoons plus 4 teaspoons sweet smoked Spanish paprika
2 tablespoons choricero pepper paste
6 cups fish stock
2 cups torn quick salt-cured cod, in 1/4-inch flakes
4 eggs, at room temperature
edible flowers, to garnish
1. Line a plate with paper towels. In a small saucepan, combine the oil and garlic over medium-low heat and cook, stirring, for about 40 seconds, until the garlic is golden brown and crisp. Using a slotted spoon, transfer the garlic to the towel-lined plate.
2. Raise the heat to medium-high, add the bread to the oil remaining in the pan, and toast, turning once, for about 3 minutes, until medium-dark brown on both sides. Set the bread aside with the garlic chips.
3. Turn down the heat to low, add the garlic chives, and cook, stirring occasionally, for about 3 minutes, until wilted. Whisk in the paprika and pepper paste, mixing well.
4. Add in the reserved bread and garlic mixture. Slowly stir in the stock, mashing the bread lightly, and season with salt.
5. Add the cod and poach for about 40 seconds, until white and flaky.
6. To serve, divide soup between bowls. Working quickly, separate the eggs one at a time and place a yolk on each soup. Discard the whites or save for another use. Garnish with edible flowers.