Spanish Garlic Soup - Cook For Your Life- anti-cancer recipes
Spanish Garlic Soup
Servings: 4
Prep time: 20

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 what she would serve you when you are sick.

Preparation

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.

Adapted from Mario Batali’s Spain: A Culinary Road Trip (Ecco, 2008)


Ingredients:

  • 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

Nutritional Information

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

*per serving


Ann's Tips and Tricks

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

 


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