Steps

1. Crush 4 cloves garlic, peel, and coarsely chop. [Chef's Tip!] Crushing before chopping releases allicin, enhancing the flavor.
   🕒 02:36
2. Slice 60g onion against the grain. [Chef's Tip!] Cutting against the grain helps it dissolve easily into the soup.
   🕒 03:03
3. Finely chop 40g sausage into a mince. [Chef's Tip!] The spices and fat from the sausage add depth and richness to the soup.
   🕒 03:13
4. Melt 10g butter in a frying pan, add all the chopped garlic, and sauté over medium heat.
   🕒 03:42
5. Once the garlic becomes translucent and fragrant, add the chopped onion and sausage, and continue to sauté. [Chef's Tip!] Do not burn the garlic; sauté until translucent. The onion does not need to be caramelized.
   🕒 03:52
6. Tear 1/2 slice sandwich bread into pieces by hand and add to the frying pan, sautéing to let it absorb the butter and fat from the ingredients.
   🕒 04:27
7. Add 350ml water, 1 1/2 tsp consommé, 1/4 tsp salt, and 1 1/2 tsp paprika powder, then mix. [Chef's Tip!] Paprika powder adds umami, sweetness, and aroma from chili peppers, not spiciness, deepening the flavor.
   🕒 04:49
8. Bring to a gentle boil. Once the bread has absorbed the soup and it has thickened, lightly break apart any floating bread pieces.
   🕒 05:18
9. Cover and simmer for 4-5 minutes to allow the vegetable flavors to develop.
   🕒 05:25
10. Once the soup has reduced and the bread has absorbed the liquid, drop the egg whites from 2 eggs directly into the soup and simmer until semi-set.
    🕒 06:51
11. Ladle the soup into serving bowls.
    🕒 07:18
12. Garnish with the egg yolks, drizzle with olive oil to taste, and sprinkle with chopped parsley to taste.
    🕒 07:32