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Recipe by
Sopa De Ajo, or garlic soup, is a traditional Spanish dish. It is a delicious and nourishing side dish that combines garlic with bread and broth, enriched with parsley and bay leaf. Ideal for fighting the cold days of winter.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Using the flat side of the knife, crush the garlic cloves and soften them, but do not brown them, with the oil in a large saucepan
Step 2 of 6: Add the water, the meat extract dissolved in a little warm water, the cleaned parsley, and the bay leaf
Step 3 of 6: Bring to a boil, reduce the heat, cover, and simmer for 40 minutes
Step 4 of 6: Meanwhile, spread the butter on the slices of bread, cut them into 4 pieces, and toast them in the oven at 200 degrees until they are crisp and lightly browned
Step 5 of 6: Strain the hot soup and remove the garlic, parsley, and bay leaf
Step 6 of 6: Gently and gradually incorporate one cup of soup into the egg whites, put the mixture into the saucepan, stir, and serve immediately, garnishing each plate with 2-3 slices of toasted bread
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving47 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 399 kJ95 kcal | 853 kJ204 kcal |
| Fat | 5.63 g | 12.05 g |
| of which saturated fatty acids | 1.91 g | 4.08 g |
| Carbohydrates | 6.76 g | 14.47 g |
| of which sugars | 0.99 g | 2.11 g |
| Fibre | 0.77 g | 1.65 g |
| Protein | 4.53 g | 9.7 g |
| Salt | 0.21 g | 0.44 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
