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Easy Garlic Soup

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  Butter 2 Tablespoon
  Olive oil 1 Tablespoon
  Garlic 12 Clove (60 gm), quartered
  Italian bread slices 6 , cut into 1-inch cubes (Thick Slices)
  Dry red wine 1⁄2 Cup (8 tbs)
  Chicken stock/Reduced-sodium canned chicken / beef broth 6 Cup (96 tbs)
  Chopped fresh parsley 1 Tablespoon
  Eggs 6 Small
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

1. In a heavy pot, melt butter with olive oil over low heat. Add garlic and cook 2 minutes; do not burn. Add bread to pan and toss. Add wine, stock, and parsley. Bring to a boil over medium heat, reduce heat to low, and cook 10 minutes. Season with salt and pepper.
2. One at a time, crack eggs and gently slip into pot without breaking yolks. Cover pot and poach eggs in soup 3 minutes, or until whites are set and yolks are medium-firm. Serve an egg in each bowl with soup around it. Pass a pepper mill and a bowl of Parmesan cheese.

Recipe Summary

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1929 Calories from Fat 867

% Daily Value*

Total Fat 99 g151.7%

Saturated Fat 40.2 g201.2%

Trans Fat 0 g

Cholesterol 1126.9 mg375.6%

Sodium 3867.2 mg161.1%

Total Carbohydrates 128 g42.7%

Dietary Fiber 3.9 g15.6%

Sugars 27.2 g

Protein 100 g200.2%

Vitamin A 69% Vitamin C 72.8%

Calcium 100.2% Iron 67.8%

*Based on a 2000 Calorie diet

Easy Garlic Soup Recipe