RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5637
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| Recipe Name: |
Garlic Soup (Sopa de Ajo) - Copy - Copy |
| Source: |
Mario Batali |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Bread |
Kosher: |
No |
| Ethnicity: |
Spanish |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.01
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Heat the olive oil in a large saucepan over medium-high heat. Add the bread and cook, stirring, until golden brown, about 5 minutes. Add the garlic, paprika and a good pinch of salt. Cook for about 3 minutes, or until very fragrant. Add the stock and bring to a boil, then lower the heat and simmer for 15 minutes, or until the bread is very soft. Taste and add salt if necessary. Ladle the soup into 6 bowls, put a poached egg into each, and serve. |
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| Nutrition per Serving: |
| Calories: |
244 |
Total Carbs: |
19.3 |
Net Carbs: |
18.5 |
| Cholesterol: |
220.3 |
Fat: |
11.7 |
Protein: |
15.27 |
| Fiber: |
0.80 |
Sodium: |
126.45 |
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