Type of dish: Soups and creams
Temperature: Hot
Seasonal period: May, June, July
Ingredients for 5 portions
Ingredients for portions/units
Bread 137.5 g
White stock 1.5 l
Table salt 5.0 g
Eggs 5.5 ud
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud


  • Laminate the garlic.
  • Cut the dry bread, you can bake it to make it crispier. 


  • Make a flavourful white sock.
  • Cook the eggs at low temperature in the convection oven for 23 minutes at 73 ºC steam mode. 
  • Sauté the garlic from cold olive oil in a saucepan. When it gets a bit brown, add the bread and the paprika, gently fry until it has absorbed all the fat. 
  • Moisten with the flavourful stock. The thickness can vary according to taste, but the mixture must be thick. 


  • Serve in a very hot deep with a poached egg.   
Nutritional information (1 portion)
Fiber 10.6 g
Saturates 4.95 g
Monounsaturated fatty acids 13.35 g
Polyunsaturated fatty acids 3.46 g
Cholesterol 252.72 mg
Calcium 270.12 mg
Iron 5.37 mg
Zinc 3.08 mg
Vitamin A 571.85 ug
Vitamin C 65.97 g
Folic acid 277.48 ug
Salt (Sodium) 716.06 mg
Sugars 23.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.