Garlic Soup with Egg and Croutons (Spain)
Ingredients
- 2 slices stale bread (you can toast the bread if not stale), cut into bite sized pieces
- 2 eggs
- 6 cloves garlic
- 1 tsp sweet paprika
- 1 liter chicken broth or vegetable broth homemade is best or store bought (low sodium)
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste (at least ½ teaspoon pepper)
Instructions
- Peel the garlic and cut into slices.
- Pour olive oil into a pot (enough to just cover the bottom) and heat over medium-high heat.
- Add in the garlic and fry until it begins to brown, about 2-3 minutes.
- Add the bread to the pot so that they are fried with the garlic and become soaked in the oil.
- Turn the heat to low and add the paprika. Pour in the broth and stir.
- Bring the soup to a low boil and then cook on a low simmer for about 25 minutes. It is ready when the bread is soft and the soup has a rich brown color.
- Salt and pepper, to taste adding at least ½ teaspoon pepper.
- Remove soup from the heat and immediately crack the eggs inside so that they are cooked with the residual heat. Stir the eggs into the soup. Eat warm.
Nutrition
Calories: 473kcalCarbohydrates: 24gProtein: 19gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 164mgSodium: 361mgPotassium: 601mgFiber: 2gSugar: 3gVitamin A: 732IUVitamin C: 3mgCalcium: 102mgIron: 3mg
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