Garlic Soup
- Total Time
- About 30 minutes
- Rating
- Comments
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Ingredients
- ¼cup olive oil
- 6cloves garlic, peeled
- 4cups chicken stock
- 1½tablespoons sweet Spanish paprika
- 12 to 16slices quality white bread, crust removed (about 12 ounces)
- Salt
- 2egg whites
Nutritional analysis per serving (4 servings)
460 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 17 grams protein; 834 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a small skillet on medium-low heat. When the oil is hot, add the garlic and saute until soft, puffy and golden, 5 to 10 minutes. (Adjust the heat so the garlic browns lightly.)
- Step 2
Remove the garlic from the pan and put it in a blender or food processor, along with 1 cup chicken stock and the paprika; blend or process to combine.
- Step 3
Tear the bread into small pieces and combine it with the garlic oil in a saucepan over medium-low heat; use a wooden spoon to stir and break up the bread a bit.
- Step 4
Add the mixture from the food processor to the saucepan, along with the remaining stock, 2 cups water and salt. Stir to loosen the bread; it will begin to break down. Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat so the mixture bubbles gently but steadily; whisk to form a smooth mixture. Cover and let flavors meld, about 10 minutes.
- Step 5
In a small bowl, beat the egg whites. Remove the lid from the saucepan; carefully and rapidly stir the hot soup to form a whirlpool. Slowly pour the egg whites into the center of the whirlpool in one continuous stream, to create ribbons. Cook for another minute or two and serve.
Private Notes
Comments
Made this tonight but substituted the bread with cauliflower and used spicy hungarian paprika mixed with smoked paprika instead of sweet spanish paprika.
Probably a different flavor profile than the original recipe but still a great soup and fun to make.
I make a garlic soup very often: take stale white bread, fry it in olive oil, add crushed garlic (make sure it doesn't burn), add water and salt, and let it simmer for about 10 minutes. Before serving, poach an egg in it. All in one pan, delicious.
I think many things could work in place of the bread of the original recipe, which is there mostly to add body to the soup. From my own experience, cannellini (white kidney) beans make for the best white bean in soups and white chili. Garbanzos probably would do well in this, too.
Shredded, sauteed summer squash would be a nice substitute for the bread in warmer weather months, for a quick supper alongside, say, chicken salad or hummus.
What a fun and delicious way to use some leftover egg whites! And, instead of regular white bread, I used six whole potato hot dog buns that were past their prime. I also used low-sodium bouillon to make the "stock." Make sure you use a large saucepan - at least three quarts. Otherwise whisking and creating the whirlpool will be a challenge to do without spillage, as I learned the hard way in a 2.5-quart pot.
This was quite good. However to be more in line with the way it is made in Spain, I used a baguette style bread which was hard and somewhat stale (with crust). This keeps the bread firmer and not quite as gummy. Very easy to make.
Great flavor but next time I will use half as much bread as the recipe says. Mushy!