Sopa de Ajo Italiana

Name: Sopa de Ajo Italiana
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/4 cup extra-virgin olive oil; 12 garlic cloves, sliced; 1/4 tsp red pepper flakes; 6 cups low-sodium chicken broth; 4 cups crusty Italian bread, cubed; 4 large eggs, beaten; 1/2 cup Parmigiano-Reggiano, grated; 1/4 cup fresh parsley, chopped; 1 tsp kosher salt

A rich and savory garlic soup infused with olive oil, broth, softened bread, shredded cheese, and delicate egg ribbons.

35 minEasyServes 4290 cal/serving

ItalianSoupStovetopMediterraneanNut-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

1/4 cup extra-virgin olive oil
12 garlic cloves, sliced
1/4 tsp red pepper flakes
6 cups low-sodium chicken broth
4 cups crusty Italian bread, cubed
4 large eggs, beaten
1/2 cup Parmigiano-Reggiano, grated
1/4 cup fresh parsley, chopped
1 tsp kosher salt

Instructions

1

Heat 1/4 cup extra-virgin olive oil in a large pot over medium-low heat.
2

Add 12 sliced garlic cloves and 1/4 tsp red pepper flakes, cooking for 5 minutes until garlic is soft and golden but not browned.
3

Pour in 6 cups low-sodium chicken broth and 1 tsp kosher salt, then bring the liquid to a gentle simmer for 15 minutes.
4

Add 4 cups cubed crusty Italian bread to the pot and simmer for 5 minutes until the bread softens into the broth.
5

Whisk 4 beaten large eggs and 1/2 cup grated Parmigiano-Reggiano together in a small bowl, then slowly drizzle the mixture into the soup while stirring continuously to form thin ribbons.
6

Remove from heat, stir in 1/4 cup chopped fresh parsley, and serve immediately in warm bowls.

Questions

Can I make Sopa de Ajo Italiana dairy-free?

Yes. The dairy in this entry is 1/2 cup Parmigiano-Reggiano, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Sopa de Ajo Italiana gluten-free?

Yes. The gluten in this entry is 4 cups crusty Italian bread, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Sopa de Ajo Italiana keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Ajo Italiana?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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