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Spanish Garlic Soup

Name: Spanish Garlic Soup
Prep time: 20

(3 votes, average: 4.00 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

Garlic is an iconic, healthful essential in the Mediterranean diet, and sopa de ajo, or Spanish Garlic Soup, is pungent, warming, and simple. If you happened to have had a Spanish grandmother, this is...

2 tablespoons olive oil
¼ pound any stale bread, crusts removed, cut into 1/2 inch cubes
4 garlic cloves, minced
½ teaspoon hot pimentón (Spanish smoked paprika)
Salt, to taste
4 cups chicken or vegetable stock
1 recipe Poached Eggs

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Nutrition Facts

Calories

241 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g

Carbohydrates

24 g

Sugar

6 g

Fiber

1 g

Protein

10 g

Sodium

671 mg

Directions

In a medium-sized pot, heat the olive oil over medium-high heat. Add the cubed bread and cook for 5 minutes, stirring often, until the bread is lightly browned. Add the garlic, pimentón, and a pinch of salt. Stir well, and cook for 3 minutes.
Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes, or longer for a sweeter less pungent garlic flavor.
Ladle soup into bowls and serve topped with a freshly poached egg.

Chef Tips

If you are going through chemo, be sure to poach the egg long enough for the yolk to set. It will still taste delicious.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.