From craving to table
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the garlic and onion, sauté until fragrant and soft, about 3-4 minutes.
- 2
Stir in the smoked paprika and bread cubes, tossing until bread is coated and slightly toasted, about 2 minutes.
- 3
Pour in the sherry and cook for 1 minute to deglaze the pot.
- 4
Add the broth, shredded turkey, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- 5
Taste and adjust seasoning. Using a spoon, make 4 indentations in the soup and crack one egg into each. Cover and poach eggs until whites are set but yolks are still runny, 5-7 minutes.
- 6
Ladle soup and eggs into bowls. Sprinkle with parsley and serve immediately.