Basque Garlic Soup

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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 441kcal

Ingredients

  • 2 slices Baguette about
  • 4 tbsp Extra-virgin olive oil divided
  • 6 cloves Garlic finely chopped
  • 1/4 tbsp Smoked paprika
  • 4 cups Chicken broth
  • 1 tbsp Sherry vinegar
  • 2 Eggs beaten
US Customary - Metric

Instructions

  • Preheat oven to 400°F. Place baguette on a baking sheet, and toast in preheated oven until browned. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.
  • Heat the 3/4 of the oil in a large pot over medium-high. Add bread pieces, and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread, and set it aside. Wipe pot clean.
  • Add garlic and remaining oil to the pot. Cook over medium-high, constantly stirring until garlic is golden brown. Stir in paprika. Add broth and salt; bring to a boil.
  • Add bread to pot. Reduce heat to medium-low, and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 15 minutes. Taste and add more salt, if needed.
  • Turn the heat up to medium-high to maintain a simmer. Stirring constantly, slowly pour beaten eggs into hot soup. If any large pieces of bread remain, break them apart. Serve hot.

Nutrition

Calories: 441kcal | Carbohydrates: 22g | Protein: 12g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 2008mg | Potassium: 264mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1110IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 3mg

Basque Garlic Soup

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 441 kcal

Ingredients
 
 

  • 2 slices Baguette about
  • 4 tbsp Extra-virgin olive oil divided
  • 6 cloves Garlic finely chopped
  • 1/4 tbsp Smoked paprika
  • 4 cups Chicken broth
  • 1 tbsp Sherry vinegar
  • 2 Eggs beaten

Instructions
 

  • Preheat oven to 400°F. Place baguette on a baking sheet, and toast in preheated oven until browned. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.
  • Heat the 3/4 of the oil in a large pot over medium-high. Add bread pieces, and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread, and set it aside. Wipe pot clean.
  • Add garlic and remaining oil to the pot. Cook over medium-high, constantly stirring until garlic is golden brown. Stir in paprika. Add broth and salt; bring to a boil.
  • Add bread to pot. Reduce heat to medium-low, and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 15 minutes. Taste and add more salt, if needed.
  • Turn the heat up to medium-high to maintain a simmer. Stirring constantly, slowly pour beaten eggs into hot soup. If any large pieces of bread remain, break them apart. Serve hot.

Nutrition

Calories: 441kcalCarbohydrates: 22gProtein: 12gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 173mgSodium: 2008mgPotassium: 264mgFiber: 1gSugar: 4gVitamin A: 1110IUVitamin C: 3mgCalcium: 98mgIron: 3mg
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