Garlic Soup (Sopa de Ajo)

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 41%
  • Fat: 5.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.3g
  • Carbohydrate: 7.6g
  • Fiber: 0.3g
  • Cholesterol: 180mg
  • Iron: 1.3mg
  • Sodium: 398mg
  • Calcium: 38mg

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. 1. Preheat broiler.
  2. 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. 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. 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.
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