Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Garlic Soup with Poached Eggs
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 526
- Total Fat
- 27 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 197 milligrams
- Sodium
- 842 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 5 grams
- Sugar
- 4 grams
- Protein
- 21 grams
This soup is hearty weeknight version of the Spanish classic sopa de ajo, or garlic soup. Garlic is the star in this cozy and delicious dish — both chopped in the base of the broth and as crispy garlic chips for garnish, with smoked paprika adding depth of flavor. Potatoes, spinach and a poached egg turn this soup into a meal. Serve the quick skillet Manchego toasts alongside for a heartwarming way to end the day.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 526
- Total Fat
- 27 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 197 milligrams
- Sodium
- 842 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 5 grams
- Sugar
- 4 grams
- Protein
- 21 grams
Ingredients
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Directions
- Cook the sliced garlic in the olive oil in a Dutch oven over medium-low heat, stirring, until golden around the edges, 2 to 5 minutes. Drain the fried garlic on paper towels; season with salt.
- Add the potatoes, increase the heat to medium and cook, stirring, until they begin to stick to the pot, 1 to 2 minutes. Add the minced garlic, tomato paste, paprika, 1/2 teaspoon salt and a few grinds of pepper; stir to combine and cook until the tomato paste darkens and the garlic is sizzling but not golden, 2 minutes. Add the broth and 3 cups water. Increase the heat and bring to a rapid simmer; cook until the potatoes are just tender, 5 to 6 minutes.
- Heat a large cast-iron skillet over medium heat. Add the bread and toast 2 to 3 minutes per side. Brush the tops with olive oil, season with salt and sprinkle with cheese; remove from the heat. Let the cheese melt, then divide the bread among shallow bowls.
- Reduce the soup to a gentle simmer and stir in the spinach and parsley; cook 2 minutes. Season with salt and pepper. Break an egg into a ramekin and add to the soup; repeat with the remaining eggs and cook until the whites are set but the yolks are runny, 3 minutes. Use a slotted spoon to transfer an egg to each toast. Ladle in the soup. Top with the fried garlic, paprika and cheese.
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