This recipe is from Cooking Light Magazine ( May 2008)
(Sopa de Ajo)
Ingredients
Array
(
[0] => Array
(
[a97f60ee-1fd0-11d4-798a-7e799d811534] => Array
(
[title] => oil, olive, pure
[ingredientid] => 22465
[ingredientuuid] => a97f60ee-1fd0-11d4-798a-7e799d811534
[quantity] => 2.00
[measure] => teaspoons
[title_custom] => olive oil
[componentid] => 0
[method] =>
)
[2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
(
[title] => garlic, cloves, fresh
[ingredientid] => 16875
[ingredientuuid] => 2faa4583-21b4-61e4-0d57-4c79c096943e
[quantity] => 5.00
[measure] => tablespoons
[title_custom] => garlic
[componentid] => 0
[method] => minced
)
[bd6a959f-eabc-8154-158b-c671219f28da] => Array
(
[title] => spice, paprika, sweet, hungarian
[ingredientid] => 31439
[ingredientuuid] => bd6a959f-eabc-8154-158b-c671219f28da
[quantity] => 1.00
[measure] => teaspoon
[title_custom] => sweet smoked paprika
[componentid] => 0
[method] =>
)
[9cbf3715-bfcf-9bb4-b1ab-690855ca4e2f] => Array
(
[title] => "broth, vegetable, cnd, org"
[ingredientid] => 35912
[ingredientuuid] => 9cbf3715-bfcf-9bb4-b1ab-690855ca4e2f
[quantity] => 3.00
[measure] => cups
[title_custom] => organic vegetable broth (such as Emeril's)
[componentid] => 0
[method] =>
)
[6f22e95a-1d0d-6194-ed54-c666dfff06f9] => Array
(
[title] => water, tap
[ingredientid] => 34774
[ingredientuuid] => 6f22e95a-1d0d-6194-ed54-c666dfff06f9
[quantity] => 1.00
[measure] => cup
[title_custom] => water
[componentid] => 0
[method] =>
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.25
[measure] => teaspoon
[title_custom] => salt
[componentid] => 0
[method] =>
)
[7b888e25-4007-2654-1d38-1cfe0c845908] => Array
(
[title] => pepper, black
[ingredientid] => 23878
[ingredientuuid] => 7b888e25-4007-2654-1d38-1cfe0c845908
[quantity] => 0.25
[measure] => teaspoon
[title_custom] => freshly ground black pepper
[componentid] => 0
[method] =>
)
[c087302a-987d-1d14-d1b3-7b2b2b8b6759] => Array
(
[title] => baguette, sourdough, mini
[ingredientid] => 742
[ingredientuuid] => c087302a-987d-1d14-d1b3-7b2b2b8b6759
[quantity] => 2.00
[measure] => each
[title_custom] => (1-ounce) slices rustic bread
[componentid] => 0
[method] => cut into 1-inch cubes
)
[d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
(
[title] => eggs, raw, large
[ingredientid] => 14407
[ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
[quantity] => 8.00
[measure] => each
[title_custom] => large eggs
[componentid] => 0
[method] =>
)
[6bdf37c9-53e3-74d4-1d8d-e01e70965f4f] => Array
(
[title] => herb, parsley, fresh, chpd
[ingredientid] => 17989
[ingredientuuid] => 6bdf37c9-53e3-74d4-1d8d-e01e70965f4f
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => fresh flat-leaf parsley
[componentid] => 0
[method] => chopped
)
)
)
-
2 teaspoons olive oil
-
5 tablespoons garlic minced
-
1 tsp sweet smoked paprika
-
3 cups organic vegetable broth (such as Emeril's)
-
1 cup water
-
1/4 tsp salt
-
1/4 tsp freshly ground black pepper
-
2 (1-ounce) slices rustic bread cut into 1-inch cubes
-
8 large eggs
-
2 tablespoons fresh flat-leaf parsley chopped
Recipe Method
1. Preheat broiler.
2. Heat oil in a large saucepan over medium heat. Add garlic to pan; cook 5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.
3. Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once halfway through cooking. Reduce oven temperature to 350 degrees.
4. Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl.
5. Arrange bowls on a baking sheet; bake at 350 degrees for 20 minutes or until egg whites are set but yolks are still runny. Sprinkle evenly with chopped parsley.
Print Page
Email a Friend
Rate or Review
Add Picture
Add to Shop List
