Mexican

Sopa de Ajo Recipe (Spanish Soup)

Name: Sopa de Ajo Recipe (Spanish Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 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

8 servings

porties

10 minutes

actieve tijd

30 minutes

totale tijd

Begin met koken

Ingrediënten

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

Instructies

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.

Notities

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.

Voedingswaarde

Portiegrootte

1 bowl

Calorieën

192 kcal

Totale vet

10 g

Verzadigd vet

2 g

Onverzadigd vet

8 g

Transvet

1 g

Cholesterol

61 mg

Natrium

1157 mg

Totale koolhydraten

21 g

Voedingsvezels

1 g

Totale suikers

2 g

Eiwit

5 g