Spanish · Dinner
Garlic Bread Soup
A rustic Castilian sopa de ajo reworked gluten-free, built from toasted gluten-free bread simmered in garlicky chicken stock with smoked paprika, then finished with a poached egg stirred through for richness. Warming, savoury, and rich with slow-cooked garlic, served hot in a deep bowl.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
413Calories
14.2gProtein
18.7gFat
41.8gCarbs
1.3gSugar
6.2gFiber
1245mgSodium
186mgChol
2.8gSat Fat
580mgPotassium
180mgCalcium
4.8mgIron
0.4mcgVitamin B12
8mgVitamin C
Goes well with
Chamomile Tea
local
Spanish Red Wine (Tempranillo)
international
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Tear the gluten-free bread into rough chunks and thinly slice the garlic cloves.
2
Toast
Heat the olive oil in a saucepan over medium heat and toast the bread 3 minutes, turning once, until golden and crisp at the edges.
3
Simmer
Add garlic and smoked paprika to the saucepan, sauté 2 minutes until pale gold, then pour in chicken stock. Simmer 10 minutes until bread breaks down and soup thickens slightly.
4
Poach
Crack the egg into the simmering soup and poach over low heat 3 minutes until the white is set and yolk remains soft.
5
Plate
Ladle the soup and poached egg into a deep bowl, season with salt and black pepper, and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, about 6 slices gluten-free bread
- 8 cloves8 cloves garlic
- 4 tbsp4 tbsp olive oil
- 2 tsp2 tsp smoked paprika
- 2 1/2 cups600ml chicken stock
- 22 eggs
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
