Sunday Supper: Spanish Garlic Soup

Serves 4.

Note: Be sure to temper the egg yolks with some of the hot broth — as described below — before adding them to the soup, to prevent them from curdling in the hot broth. From "Milk Street: The New Home Cooking," by Christopher Kimball.

• 6 green onions, trimmed and thinly sliced, whites and greens divided

• 6 garlic cloves, thinly sliced

• 6 tbsp. extra-virgin olive oil, divided, plus extra

• 4 tsp. sweet paprika

• 1 1/2 tsp. smoked paprika

• 6 c. water

• 2 tbsp. chicken bouillon (such as Knorr chicken base)

• Kosher salt and ground black pepper

• 4 egg yolks

• Sherry vinegar, to taste

In medium saucepan over medium-low heat, combine the whites of green onions, garlic and 3 tablespoons oil. Cook, stirring occasionally, until beginning to color, 8 to 10 minutes. Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.

Add 1 cup bread cubes and stir well. Whisk in 6 cups water and bouillon, increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer, whisking occasionally, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.

Meanwhile, in a 12-inch skillet over medium heat, combine the remaining 3 tablespoons oil, the remaining 3 cups bread, the greens of the onions and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned and crisp, 8 to 10 minutes.

In medium bowl, whisk egg yolks. Slowly whisk in 1 cup hot broth. Remove soup from heat. Off heat, vigorously whisk egg yolks into soup, then whisk in vinegar. Taste and season with salt and pepper.