Egg and Garlic Soup Recipe

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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.

Egg and Garlic Soup Recipe (+)

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 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.

Container: small sauce pan

Prep Time: 5 minutes

Cook Time: 10 minutes

Serving Size: 1

Servings: 1

Enter desired servings:

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)

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