Sopa de Ajo

Sopa de Ajo is a comforting traditional Spanish garlic soup, perfect for breakfast with a vegetarian twist. Infused with rich flavors, this dish offers a warm and hearty start to your day.

Ingredients

• Olive oil - 2 tablespoons
• Garlic - 6 cloves, minced
• Vegetable broth - 600 ml
• Smoked paprika - 1 teaspoon
• Bread (preferably stale or day-old) - 100 grams, torn into pieces
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Eggs - 2 (optional for serving)
• Lemon juice - 1 tablespoon

Steps

1. In a large pot, heat the olive oil over medium heat.
2. Add the minced garlic and sauté until fragrant and lightly golden, about 2-3 minutes.
3. Stir in the smoked paprika and cook for another minute.
4. Pour in the vegetable broth and bring to a simmer.
5. Add the torn bread and parsley, and let it cook for about 10 minutes, until the bread has softened.
6. Season with salt and black pepper to taste.
7. If using eggs, poach them in a separate pot of simmering water while the soup is cooking.
8. Serve the soup hot, topped with a poached egg (if using), a drizzle of lemon juice, and additional parsley for garnish.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.6 L

Health Benefits

• Rich in antioxidants from garlic, which may boost the immune system.
• Provides a good source of fiber from bread and parsley, promoting digestive health.

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