Spanish bread soup
Simple Too, p. 67
As with everything you cook, but particularly here, start with the best ingredients you can get. The quality of the oil, the ripeness of the tomatoes, the flavour of the stock – they really make a difference in this pared-down soup. The only thing that benefits from being a day old is the baguette. This makes it slightly dry and hard – more like the Spanish ‘barra de pan’ baguette than the fluffier French baguette – and better suited to soaking. Once the bread is added to the soup, it’s best eaten the same day.
Ingredients
- 80ml olive oil
- 100g day-old baguette, torn into bite-size pieces
- ¾ tsp cumin seeds, lightly crushed
- 8 garlic cloves, thinly sliced
- 2 tsp sweet smoked paprika
- ¼ tsp urfa chilli flakes, plus extra to serve
- 50ml white wine
- 4 plum tomatoes, coarsely grated, skins discarded (450g)
- 650ml chicken or vegetable stock
- 570g jar of white beans (haricot or cannellini), plus the liquid
- Fine sea salt and black pepper
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