Gluten-Free JOC Soups and Stews: Spanish Sopa de Ajo

Ingredients:

6 cups gluten-free chicken broth
4 large eggs
6 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 gluten-free baguette, sliced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: Spanish chorizo, sliced (for added flavor)

Steps:

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until golden.
Pour in the chicken broth and bring to a simmer. Add smoked paprika and season with salt and pepper.
While the broth simmers, poach eggs directly in the broth until whites are set but yolks remain runny.
In a separate pan, toast gluten-free baguette slices until golden.
Place a few toasted baguette slices in each serving bowl. Ladle the broth with poached eggs over the bread.
Optionally, add sliced Spanish chorizo for extra flavor.
Garnish with fresh parsley and serve immediately. Enjoy your comforting gluten-free Spanish Sopa de Ajo!