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.

Joyce Goldstein
Recipe by Cooking Light May 2008

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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°.

  • 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.

Nutrition Facts

114 calories; calories from fat 41%; fat 5.2g; saturated fat 1.3g; mono fat 2.7g; poly fat 0.9g; protein 7.3g; carbohydrates 7.6g; fiber 0.3g; cholesterol 180mg; iron 1.3mg; sodium 398mg; calcium 38mg.