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Garlic Soup (Sopa de Ajo)

Cooking Light
Garlic Soup (Sopa de Ajo)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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Good, Solid Recipe

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

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.

Nutritional Information

Calories:
114 (41% from fat)
Fat:
5.2g (sat 1.3g,mono 2.7g,poly 0.9g)
Protein:
7.3g
Carbohydrate:
7.6g
Fiber:
0.3g
Cholesterol:
180mg
Iron:
1.3mg
Sodium:
398mg
Calcium:
38mg
Joyce Goldstein, Cooking Light, MAY 2008

Member Ratings and Reviews

5 stars

I absolutely love this soup. It's smoky and garlicky (as you would expect) and delicious.03/26/09

5 stars

My kids range from age 3 to 14 and they really enjoyed this soup, as did my husband and myself. The eggs gave it some heartiness and added a bit of novelty. The flavor is subtle, but excellent - the garlic was not overpowering. My kids dubbed it a repeat, which is good enough for me! I did alter the recipe slightly by using restaurant style croutons in place of the rustic bread. We served it with salad and bread.09/28/08