Garlic Soup (Sopa de Ajo)

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