Spanish Garlic Soup

Spanish garlic soup

Prep time: 20 minutes

Cook time: 20 minutes

Serves 4

Recipe by the Olive Press.

INGREDIENTS

1 medium head of garlic, cloves peeled and thinly sliced

4 tablespoons extra virgin olive oil

8 ( 1/2-inch-thick) baguette slices

1 quart chicken broth

1/2 teaspoon dried hot red pepper flakes

4 large eggs

Salt to taste

1/2 cup packed small fresh cilantro sprigs

4 lime wedges

INSTRUCTIONS

Cook garlic in oil in a deep, 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon.

Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.

Add broth, red pepper flakes and garlic to skillet, and bring to a simmer. Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.

Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

Per serving: 270 cal.; 8 g pro.; 8 g carb.; 23 g fat (5 sat., 14 monounsat., 4 polyunsat.); 217 mg chol.; 1093 mg sod.; 1 g fiber; 1 g sugar; 76 percent calories from fat.

From: Olive: The Facts About Olive Oil from The Sacramento Bee