Description
A comforting garlic and egg soup that is simple to make and full of flavor.
Ingredients
Scale
- 8 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 4 slices day-old rustic bread, cubed
- 1 teaspoon smoked paprika
- 4 cups chicken or vegetable broth
- 4 eggs
- Salt to taste
- Black pepper to taste
- Chopped fresh parsley (optional)
Instructions
- Toast the bread cubes in a skillet until golden and set aside.
- Heat olive oil in a pot over medium-low heat and sauté the garlic until golden.
- Add smoked paprika and stir for 30 seconds to release flavor.
- Pour in the broth and bring to a gentle simmer for 10 minutes.
- Add the toasted bread and simmer for 5 more minutes.
- Crack eggs into the soup to poach, or beat and stir in to create ribbons.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- This soup can be garnished with additional parsley for freshness.
- Feel free to use vegetable broth for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg