What do you get when you fry slices of bread in Spanish olive oil with fragrant garlic? Puréed with smokey paprika, bone-dry sherry and vegetable stock? Swirled with ribbons of farm fresh local eggs? A savoury bowl of Basque garlic soup, refreshingly bright and bold to liven up even the chilliest day. We're filling ours with local diced cabbage, carrots and turnips too, cause let's be honest, we all need a little body detox this week.
