Garlic Soup, Spanish-Style, With Egg
Published February 1, 1986
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
4 tablespoons extra-virgin olive oil
4 large cloves garlic, sliced (about 1 tablespoon garlic)
4 slices French or Italian bread ½-inch thick
¼ cup finely chopped sweet red pepper
Pinch dried red pepper
5 cups well-flavored beef or chicken stock
Salt to taste
4 eggs, at room temperature
Pinch of chopped fresh parsley
Nutritional analysis per serving (4 servings)
27 grams carbs; 169 milligrams cholesterol; 374 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 22 grams fat; 1 gram fiber; 930 milligrams sodium; 16 grams protein; 7 grams sugar
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 oil in a large saucepan. Add garlic and saute over medium heat until the garlic is barely golden. Remove the garlic from the pan, draining as much oil as possible back into the pan.
- Step 2
Saute the bread slices in the oil remaining in the pan until the bread is golden brown. Remove the croutons from the pan.
- Step 3
Add the sweet and hot peppers and saute over low heat until the sweet peppers are tender. Stir in the stock and return the garlic to the saucepan. Bring to a simmer and simmer for 30 minutes. Taste and season with salt if necessary.
- Step 4
Just before serving, warm each of four soup plates, then place a crouton in each plate. Carefully break an egg on top of each crouton then ladle the simmering soup over the egg and crouton. Sprinkle with parsley and serve at once.
Private Notes
Comments
This soup is a decades old favorite on this end although I poach the eggs (one per serving) in a swirl of soup liquid. Like the addition of parsley to it!