Garlic bread has quite the history: from its origins in Ancient Rome as bruschetta to its modern incarnation thanks to Italian American immigrants to this version by the Spanish in which garlic bread forms part of the base of the most exquisite soup. What Garlic Bread Soup shares with its ancestors is that they are all delights to eat! The soup itself is meaty, hearty, and filling, with poached eggs and chunks of the rich and fragrant garlic bread mixed in. It’s hard to believe Garlic Bread Soup is as delicious as it tastes, until you remember it’s garlic bread: there’s no way it couldn’t be amazing!
Ingredients
- 6 cups bread, cut into large cubes
- 4 tablespoons olive oil, divided
- 6 cloves garlic, thinly sliced
- 2 ounces ham, chopped
- 6 cups chicken broth
- 1 1/2 teaspoons paprika
- salt, to taste
- pepper, to taste
- 4 eggs
- 1/4 cup parsley, chopped
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat the bread cubes with 1 tablespoon of the olive oil.
Step 3 –Lay the bread cubes on a baking sheet in a single layer.
Step 4 –Bake the bread cubes until they begin to dry out and turn brown, about 7-10 minutes.
Step 5 –Heat the remaining olive oil over medium heat in a large pan.
Step 6 –Once the oil is hot, sauté the garlic until it becomes fragrant, about 1-2 minutes.
Step 7 –Add in the ham and the paprika and cook until the ham begins to turn brown and the flavors are well-combined, about 4 minutes.
Step 8 –Add the toasted bread cubes and the chicken broth to the pan.
Step 9 –Bring the mixture to a boil and season with the salt and the pepper.
Step 10 –Reduce the heat to low.
Step 11 –Crack the eggs into the soup and cover with a lid.
Step 12 –Continue cooking until the egg whites are set, about 2-4 minutes.
Step 13 –Serve immediately garnished with the parsley.