Creole Sopa Di Ajo (garlic soup)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 50.8
  • Total Fat: 2.4 g
  • Cholesterol: 31.7 mg
  • Sodium: 81.5 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Creole Sopa Di Ajo (garlic soup) calories by ingredient
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Introduction

Sopa Di Ajo (sopa-die-oh)
A great-tasting, nutritious soup to start off a meal and it has no meat, not much fat, and some sodium from the bread.
Sopa Di Ajo (sopa-die-oh)
A great-tasting, nutritious soup to start off a meal and it has no meat, not much fat, and some sodium from the bread.

Number of Servings: 6

Ingredients

    3 cloves garlic, slivered
    1 tsp of olive oil
    3 slices of dried bread - I used pumpernickel, but French or your choice is fine.
    3 cups homemade low sodium vegetable stock
    1/8 tsp of paprika
    saffron, a little
    1/2 tsp dried parsley
    1 large egg

Tips

If you poach the egg use one egg per serving. I only used one egg mixed in the soup.
If you don't have homemade vegetable broth, you can use any kind of bouillon or broth.


Directions

In a saucepan, saute slivered garlic in olive oil for a minute or so. Place dried bread on top of that and brown. Add stock and other seasonings, simmer for a few minutes until the bread softens and mixes well.
To add egg, there are two choices. Either slip one large egg into the soup and poach removing it with a slotted spoon into a soup bowl. (one egg per serving)
OR - mix one egg in a small bowl and add to the soup
cooking only a minute or two.
Sprinkle parsley on top and serve.



Serving Size: 6 cups or half cup per serving

Number of Servings: 6

Recipe submitted by SparkPeople user SMYLEERED.

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