Easy Garlic Soup with Crispy Croutons
A warm, simple garlic soup perfect for chilly nights, complemented by crispy croutons.
Ingredients
For the soup
- 1/3 cup olive oil
- 10 cloves garlic, thinly sliced Cook on low heat to prevent bitterness.
- 3/4 teaspoon salt
- 2 1/2 teaspoons paprika
- 6 cups vegetable broth or chicken broth Use vegetable broth for vegetarian option.
- 3 large eggs, beaten Drizzle slowly to form ribbons.
For the croutons
- 2 cups bread, cut into cubes Use day-old bread for better crisping.
- 3 tablespoons olive oil
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
Instructions
Making the Croutons
- Preheat oven to 350°F.
- Spread bread cubes on a baking sheet and drizzle with 3 tablespoons olive oil, 3/4 teaspoon paprika, and 1/2 teaspoon salt. Toss and bake for 12-15 minutes until crisp. Set aside.
Making the Soup
- Warm 1/3 cup olive oil in a pot over medium-low heat and cook the sliced garlic until soft and fragrant. Stir often to prevent burning.
- Add 3/4 teaspoon salt and 2 1/2 teaspoons paprika, then pour in 6 cups of broth and bring to a boil.
- Reduce heat and simmer for 10 minutes to allow flavors to blend.
- Slowly drizzle in the beaten eggs while stirring to create thin ribbons in the soup. Remove from heat.
Notes
Serve soup hot topped with crispy croutons. Add extra paprika or olive oil drizzle. For a fuller meal, pair with a simple salad or warm bread. Store soup in an airtight container and refrigerate for up to 3-4 days.