Garlic Bread Soup Recipes

GARLIC BREAD

Steps:

• In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet., Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Serve warm.

GARLIC BREAD SOUP

Steps:

• Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
• Add bread, and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
• Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes. Serve soup garnished with parsley leaves.

CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
• Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
• Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
• Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
• Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

EMERIL'S GARLICKY BREAD SOUP

Steps:

• In a large saucepan, over medium heat, add the olive oil.
• When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper.
• Season with salt.
• Saute until slightly caramelized, about 6-8 minutes.
• Stir in the stock.
• Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
• Turn the heat up and whisk in the bread and cream.
• Continue whisking until the bread has dissolved into the soup, about 10 minutes.
• With a hand-held blender, puree the soup until smooth.
• Whisk in the cheese.
• Season with salt and pepper.
• Ladle into individual soup bowls and serve.
• Garnish with parsley.

LENTIL SOUP WITH GARLIC BREAD

Steps:

• To prepare the soup:
• In a large pot bring the stock to the boil, add the lentils bring to the boil and simmer gently while preparing the rest of the vegetables. (lentils are high in protein so once they boil some scum might gather on the surface of stock, just remove it with a spoon)
• While lentils are simmering, finely chop the onions. Heat the oil in a pan, fry the onions until soft and add to the lentils.
• Peel the remaining vegetables, grate on a coarse grater and add to the pot. Allow all to simmer till the lentils soften (1 hour from originally bringing the lentils to the boiling)
• Once lentils are soft add the tomato puree, pressed garlic, and the marjoram. Leave to simmer for further 10 minutes, add salt and pepper to taste. Serve garnished with parsley. Best served with garlic bread
• To prepare the bread:
• Cut the petit pains lengthwise through the middle without cutting through the crust on one side to leave them closed. Bake the rolls following instructions on packaging. Once out of the oven they'll open easily. Turn on the grill to medium heat and while it preheats spread butter on the hot rolls, place slices of garlic evenly on the melted butter, cover with cheese and grill till cheese is melted to your liking. While hot sprinkle with parsley so it melts into the cheese and enjoy with your soup.

SAVORY SPANISH GARLIC BREAD SOUP {SOPA DE AJO}

Steps:

• Coat your bread cubes with a bit of olive oil, then lay on a baking sheet in a single layer before baking for 7-10 minutes or until they begin getting brown and dried out;
• While the bread is toasting, you will heat olive oil at medium heat in a large pan, and saute the garlic until it just begins to get fragrant;
• Add in the ham and paprika, and continue cooking until the ham is turning brown and all flavors are combined well;
• Now, you will add the toasted bread cubes into the pan with the other ingredients, and pour the chicken stock over the bread;
• Bring the mixture to a boil, season with salt and pepper, and then reduce the heat;
• Crack 4 eggs on top of the soup and cover with a lid;
• Continue cooking until the egg whites are set, then serve immediately.

BASQUE GARLIC AND BREAD SOUP ( SOPA DE AJO)

Steps:

• In a skillet, heat the olive oil over medium heat.
• Add the garlic, and fry it, stirring with a wooden spoon, for 2 to 3 minutes, until it is golden.
• Take care the garlic does not burn.
• Add the bread, and turn it several times so that it absorbs the oil.
• Sprinkle it with the paprika, and toss well.
• Add the water or broth, and cook for 10 to 15 minutes, stirring, until the soup is heated through and well blended and the bread has absorbed much of the liquid.
• Season to taste with salt and, if you like, the pepper flakes.
• Just before serving the soup, crack the eggs, and slide them onto the surface of the soup, taking care not to break the yolks.
• Let the eggs cook for 1 to 2 minutes, until they are set.
• Serve the soup by spooning it gently into shallow bowls, allowing 1 egg per serving.