Mexican
Sopa de Ajo Recipe (Spanish Soup)
8 servings
분량10 minutes
활동 시간30 minutes
총 시간재료
1 baguette (sliced into thin pieces)
4 tablespoons olive oil (divided)
10-12 cloves garlic (sliced thin)
1 tablespoon smoked paprika
8 cups vegetable broth
1 tablespoon dry sherry (or red wine vinegar)
3 large eggs (beaten)
2 tablespoons chopped parsley
Salt and pepper
방향
Set a large 6-8 quart saucepot over medium heat. Add 2 tablespoon of olive oil to the pot.
Tear enough of the baguette slices into pieces to fill 2 cups. (There should be leftover slices that you can serve on the side with the soup.) Place the torn pieces of bread in the sauce pot and stir to coat in oil. Stir and toast the baguette pieces for 2 to 3 minutes until golden brown. Then remove and set aside for later use.
Add the remaining 2 tablespoons of olive oil to the pot. Add the sliced garlic. Stir the garlic for 2-3 minutes, making sure it does not burn. Stir in the paprika and sauté another 30-60 seconds. Then pour in the broth. Bring to a boil, lower the heat, and simmer for 10 minutes.
Now add in the toasted bread pieces and dry sherry. Stir and allow the bread to dissolve into the soup base.
In a small bowl, beat the eggs. Then stir the soup and slowly drizzle the eggs into the soup to create egg ribbons. Taste, then salt and pepper as needed. Serve warm with a sprinkling of fresh parsley.
노트
This dish is best when enjoyed freshly prepared. The bread and egg tend to lose their delightful textures when cooled and reheated. That being said, you certainly can save leftovers if you like. Let the soup cool completely before transferring to an airtight container, and store in the refrigerator for up to 3 days.
It is not recommended that you freeze garlic and egg soup.
영양 정보
1회 제공량
1 bowl
칼로리
192 kcal
지방 전체
10 g
포화 지방
2 g
불포화 지방
8 g
트랜스 지방
1 g
콜레스테롤
61 mg
나트륨
1157 mg
탄수화물 전체
21 g
식이섬유
1 g
총 당류
2 g
단백질
5 g
8 servings
분량10 minutes
활동 시간30 minutes
총 시간