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Garlic Soup (Sopa de Ajo)

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings
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.

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

Nutrition 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

How to Make It

  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.