Sopa de Ajo

Ingredients

• Garlic

  8 cloves

  $0.24

• Bread

  4 thick slices

  $0.80

• Olive oil

  3 tbsp

  $0.26

• Smoked Paprika

  1.5 tsp

  $0.04

• Prepared Vegetable Broth

  1 litre

  $1.80

• Eggs

  4 large

  $0.99

• Salt

  0.5 tsp

  $0.00

• Parsley

  0.25 bunch

  $0.15

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Thinly slice the garlic cloves and cut stale bread into rustic bite-sized cubes.

2. 2

   Heat olive oil in a wide deep saucepan over medium-low heat; gently sauté the garlic until lightly golden, being careful not to burn it.

3. 3

   Add the bread cubes and toss for 2 to 3 minutes until lightly toasted in the garlic oil.

4. 4

   Remove pot briefly from heat, stir in smoked paprika, then pour in vegetable broth and salt.

5. 5

   Return to medium heat, bring to a gentle simmer, and cook for 10 minutes, breaking up some of the softened bread with a wooden spoon.

6. 6

   Crack the eggs gently into the simmering broth, cover, and cook for 3 to 4 minutes until egg whites are set but yolks remain runny.

7. 7

   Ladle into shallow bowls, ensuring each guest receives an egg, and sprinkle with chopped parsley.