Aigo bouido

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6 cloves garlic, peeled

3 slices whole-grain sandwich bread, torn into crouton-sized pieces

1 Tbsp paprika

1 tsp dried oregano

1/2 tsp dried thyme

1 can petite dice tomatoes in juice

2 cups chicken broth (I used Better’n Bouillon’s fake chicken stock)

Olive oil



Eggs (optional)

Preheat the oven to 450 degrees. Fry the whole garlic cloves in the oil till golden all over. Remove them and fry the bread, a few pieces at a time, in the oil, then place them on a cookie sheet in the oven to crisp and brown further. Top up the oil if needed, then add the paprika, fry for a minute, and add the tomatoes, broth, and dried herbs. While everything is heating up, mince the garlic and add it to the soup. Add salt and pepper to taste, then throw in the bread and stir well so the broth soaks in. Add 1 or 2 eggs to each oven-safe bowl, as desired, pour the soup over the eggs, and place the bowls on a cookie sheet in the oven. Bake for about 5 minutes, until the whites are set. I ended up preferring the soup without the eggs.


Written by orata

May 26, 2008 at 9:43 pm

Posted in recipes

Tagged with , ,

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