I made this soup last week on a very VERY hot night. But that was ok, because this soup was AWESOME. And very easy! What did I learn from making this soup? I learned that I only have two official ovenproof soup bowls! I had to bake the rest of the soup in small casserole dishes! Oh well. Add them to the Target list! Try this soup!
Garlic Soup (Sopa de Ajo)
YIELD: 8 servings
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
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.
Amount per serving
Calories from fat: 41%
Saturated fat: 1.3g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.9g