Sopa de Ajo

recipe
This simple garlic soup relies on a procedure similar to that used to make egg drop soup. Mashing the garlic into a paste with paprika and ground cumin intensifies the flavor in the broth.

Yield:

5 servings

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 16 %
Fat 6.9 g
Satfat 2.2 g
Monofat 2.6 g
Polyfat 1.2 g
Protein 13.4 g
Carbohydrate 23.3 g
Fiber 1.6 g
Cholesterol 109 mg
Iron 2 mg
Sodium 633 mg
Calcium 100 mg

Ingredients

1 teaspoon olive oil
6 garlic cloves
1 tablespoon paprika
1/4 teaspoon ground cumin
1 chipotle chile (or a dried ancho or pasilla chile)
2 large eggs, lightly beaten
5 (1-ounce) slices diagonally cut French bread (about 1 inch thick), toasted
1 1/4 cups diced tomato
5 tablespoons sliced green onions
5 tablespoons (1 1/4 ounces) shredded Manchego cheese or reduced-fat Monterey Jack cheese

Preparation

Heat oil in a large Dutch oven over medium heat. Add garlic; sauté 5 minutes or until golden. Remove garlic from pan. Combine garlic, paprika, and cumin in a small bowl; mash with a fork until smooth.

Return garlic mixture to pan, and add Chicken Stock and chile. Bring to a simmer over medium heat, and cook 10 minutes. Discard chile. Slowly pour beaten eggs into soup, stirring constantly. Immediately remove from heat. Place 1 bread slice in each of 5 soup bowls, and top each bread slice with 1/4 cup tomato and 1 tablespoon green onions. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon cheese.

Jim Fobel,

Cooking Light

January 1999
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