Garlic Soup (Sopa de Ajo) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
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