Serves: 4
Total Calories: 349
In a large stockpot, bring the stock to a boil.
In a large, heavy skillet, heat the oil over medium heat. Add garlic and sauté until light brown. Add bread cubes, paprika, and salt and cook until bread cubes are golden brown. Add the skillet ingredients to the chicken stock. Bring to a boil, reduce heat and simmer 8–10 minutes. Remove pot from stove and then gradually beat in the eggs. Garnish with parsley and serve piping hot.
This Sopa de Ajo recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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