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Spanish Garlic Soup
By Melissa’s Corporate Chefs


3 tablespoons Extra Virgin Olive Oil, divided use
4 thick slices Rustic Crusty Bread, Whole Wheat Sour Dough preferred
5 large cloves Garlic, halved lengthwise
1 tablespoon Paprika
½ teaspoon Ground Cumin
5 cups Fat-Free Low-Sodium Broth (Chicken or Vegetable Broth)
1/8 tsp. ground Saffron
4 eggs
¼ cup Fresh Italian Parsley, finely chopped
1/3 cup grated Parmesan Cheese


Adjust oven rack to 8 inches below broiling element.

Preheat broiler.

Using 1 tablespoon oil, brush bread slices on both sides.

Place on rimmed baking sheet and broil until bread is lightly toasted

Turn and toast on opposite side until lightly browned.

Watch carefully because bread can burn easily.

Heat remaining 2 tablespoons oil in heavy-bottomed, large saucepan or Dutch oven on low heat.

Add garlic and cook until golden and softened, about 8 to 10 minutes.

paprika and cumin; stir to combine and remove pan from stove.

Tilt pan and push ingredients to one side; mash garlic with fork tines. Return pan to stove; stir in broth and saffron.

Bring to simmer on high heat; reduce heat to medium-low or medium-low and simmer 20 minutes.

Taste and add salt as needed.

Lower heat enough so that soup is barely simmering.

Break 1 egg in a small cup (such as a dry measuring cup with a handle) and, holding the cup next to the broth, tip egg into broth.

Repeat with remaining eggs.

Cook until egg whites set, about 5 minutes.

In each of 4 shallow soup bowls, place 1 toasted bread slice.

Using a slotted spoon, place 1 egg atop each.

Ladle soup into bowls and top with parsley and cheese.