Garlic Soup (Sopa de Ajo)

Garlic Soup (Sopa de Ajo) Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This simple appetizer soup (SOH-pah day AH-ho) makes the most of everyday ingredients. Serve with a slice of Tomato and Garlic Toast and green salad for a light lunch. Use high-quality ingredients; because this basic soup has few elements, each contributes substantially to its success.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 114
Caloriesfromfat 41 %
Fat 5.2 g
Satfat 1.3 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 7.3 g
Carbohydrate 7.6 g
Fiber 0.3 g
Cholesterol 180 mg
Iron 1.3 mg
Sodium 398 mg
Calcium 38 mg

Ingredients

2 teaspoons olive oil
5 tablespoons minced garlic
1 teaspoon sweet smoked paprika
3 cups organic vegetable broth (such as Emeril's)
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1-ounce) slices rustic bread, cut into 1-inch cubes
8 large eggs
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Preheat broiler.

2. Heat oil in a large saucepan over medium heat. Add garlic to pan; cook 5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.

3. Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once halfway through cooking. Reduce oven temperature to 350°.

4. Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl. Arrange bowls on a baking sheet; bake at 350° for 20 minutes or until egg whites are set but yolks are still runny. Sprinkle evenly with chopped parsley.

Note:

Joyce Goldstein,

May 2008
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