Modern recipe for Traditional Garlic Soups

Modern Garlic Soups (with option of Chistorra de Embutidos Ortiz)

- Chistorra Ortiz - Source of protein - Gluten-free - Autumn/Winter - At home
45 min / Easy

Soup with the same taste as the classic garlic soup, but with a more modern and lighter texture than the traditional one.


(For 4 people)
  •     1 l. of cooking broth
  •     2 cloves of garlic
  •     1 teaspoon of paprika
  •     2 tablespoons of oil
  •     4 slices of bread
  •     oil for frying
  •     4 eggs
  •     1 slice of bacon with a very thin coating (can be replaced by a minced piece of Chistorra de Embutidos Ortiz)


  •     8 tablespoons of panko (Japanese breadcrumbs sold in good supermarkets)
  •     2 cloves of garlic
  •     1 teaspoon of paprika
  •     4 tablespoons of oil
  •     salt
45 min


Fry the slices of bread. Reserve. Remove the oil and leave the pan only greased. Fry the bacon in cubes until it loses the fat. (At this point, we suggest replacing the bacon with the minced meat of our Chistorra Ortiz Fuente de Proteínas). Set aside. Heat the 2 tablespoons of oil in this pan, fry the chopped garlic and, off the heat, add the paprika.

Pour the refried garlic and paprika into the hot broth, bring to the boil and add flavour and colour. Strain it. Poach the eggs in boiling water, keep them in warm water so that they do not get cold, drain, season and trim the edges.

Put the slice of bread, the bacon and the egg on the plates, cover with the bread coating and pour the hot broth over it. Bread coating: Heat the oil and fry chopped garlic, paprika and panko, taking care not to burn it.

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