Egg and Garlic Soup Prep Time: 5 minutes Cook Time: 10 minutes Servings: 1 Serving Size: 1 Ingredients - 1 clove garlic, or more, sliced - 1 tablespoon olive oil - 2 teaspoons paprika - 1 egg - 1 can beef or chicken broth (about 10 oz) - 1 slice bread, preferably crusty wholegrain style - 1 tablespoon chopped parsley or other fresh green herb(s) - salt and pepper (if broth isn't seasoned enough)    This light meal-in-bowl is simple, quick and tasty. Quantities can be increased to serve any number - just be sure to use a pan large enough to hold all the eggs in a single layer without crowding.   Directions In a small saucepan, heat olive oil over medium-low heat and cook garlic slices until they just begin to turn golden. Add the paprika and cook for a minute; add the broth and bring to a simmer. Break the egg into the broth (without breaking the yolk) and simmer until the egg	1

	is cooked to the desired firmness (about 4 - 5 minutes), spooning broth over the egg if the soup doesn't completely cover it. Taste for seasoning; add salt and pepper if desired. Put bread in a soup bowl, slide the egg onto the bread, pour the soup over and sprinkle  parsley on top. Serve hot.	2