Spanish Tomato Soup with Bread and Egg Recipe
This thick Spanish tomato soup with pieces of bread and egg is a hearty dish that in many homes replaces dinner. It’s a bit like a cross between Polish tomato soup and Italian ribollita, but with a distinct olive oil and paprika accent. In Andalusia, similar soups were created to use up stale bread and ripe garden tomatoes.
A rustic Andalusian-style tomato soup that turns simple pantry staples like stale bread, canned tomatoes, and eggs into a comforting, filling meal with deep flavor from olive oil and paprika.
Chef's tips
Use good-quality olive oil and don’t rush the step of sautéing the onion – this builds the base flavor of the soup. If your tomatoes are very acidic, a small amount of sugar really helps balance the taste without making the soup sweet.
How to serve
Serve in warm bowls with a drizzle of extra olive oil on top and plenty of fresh parsley. A side of crisp green salad or marinated olives makes this simple soup feel like a complete Mediterranean-style meal.
Ingredients
- canned tomatoes chopped or whole, peeled - 800 g
- vegetable stock can be made from stock cubes - 700 ml
- wheat bread preferably stale, crusts removed - 150 g
- onion finely chopped - 1 piece
- garlic finely chopped - 3 cloves
- sweet paprika powder - 1 teaspoon
- olive oil - 3 tablespoons
- egg one per serving - 4 pieces
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
- sugar optional, to balance the acidity of the tomatoes - 0.5 teaspoons
Preparation
- Cut the bread into cubes of about 1.5 cm. If it is very dry, don’t worry – it will soften in the soup.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and cook for 1 more minute, until it becomes very fragrant, but do not let it brown.
- Sprinkle in the sweet paprika, stir quickly, and after about 10 seconds pour in the canned tomatoes along with their juice. If you are using whole tomatoes, crush them with a spoon.
- Add the stock and sugar (if using), season with salt and pepper. Bring to a boil, then reduce the heat and simmer gently for 10 minutes.
- After 10 minutes add the bread cubes, stir, and cook for another 5–7 minutes, until the bread is completely soft and starts to break down, thickening the soup.
- If you prefer a smoother texture, you can briefly blend the soup with an immersion blender, leaving some bread pieces for texture.
- Taste and, if needed, season with more salt and pepper. The soup should be thick, slightly creamy, and distinctly tomato-forward.
- Reduce the heat to low. Gently crack the eggs directly into the soup, spacing them apart. Cover the pot with a lid and cook for 4–6 minutes, until the whites are set and the yolks remain slightly runny (or longer, if you prefer firmer yolks).
- Carefully ladle the soup into bowls, making sure each portion contains one egg. Sprinkle with chopped parsley and serve immediately.
Storage
Zupę bez jajek możesz przechowywać w lodówce do 2 dni i podgrzewać na małym ogniu, ewentualnie dolewając odrobinę wody. Jajka najlepiej wbijać na świeżo przy podgrzewaniu, bo po długim przechowywaniu tracą przyjemną konsystencję.
