Garlic Soup (Sopa de Ajo)

Name: Garlic Soup (Sopa de Ajo)
Ingredients: % cup olive oil; 3 pints boiling water; 6 garlic cloves, minced; 3 slices bread; 4 garlic cloves, crushed; 3 hard-boiled eggs, sliced

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

This soup is as popular in Castile as onion soup is in Paris.

Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1597Calories

53 gProtein

287 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1597 kcal

Protein53 g

Carbohydrates287 g

Fiber19 g

Sugars7.9 g

Total Fat26 g

Saturated Fat23 g

Monounsaturated Fat83 g

Polyunsaturated Fat16 g

Omega-30.9 g

Cholesterol560 mg

Sodium3838 mg

Potassium678 mg

Calcium1173 mg

Iron100 mg

Magnesium124 mg

Phosphorus558 mg

Zinc3.6 mg

Copper0.1 mg

Manganese1.3 mg

Vitamin D3.3 mcg

Vitamin C5 mg

Vitamin A224 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B121.7 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.9 mg

Niacin (B3)28 mg

Folate449 mcg

Choline478 mg

Caffeine0 mg

Water1328 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 46. The excerpt below is the record exactly as published.

ARLIC SOUP (So pa de A jo) % cup olive oil 3 pints boiling water 6 garlic cloves, minced 3 slices bread 4 garlic cloves, crushed 3 hard-boiled eggs, sliced

Cook this with the app: pantry check, scaling, and the assistant.