Spanish Garlic Soup | Cook For Your Life
Spanish Garlic Soup - Cook For Your Life- anti-cancer recipes

Spanish Garlic Soup

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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...


Ingredients

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

  1. 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.
  2. 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.
  3. Ladle soup into bowls and serve topped with a freshly poached egg.

Chef Tips

If you are on a low-fiber diet, use the white bread of your choice, rather than a whole grain bread.

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

Your recipes, articles, videos, and more content are 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, and the American Institute for Cancer Research and the American Cancer Society


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