A light and healthy Portuguese garlic and cilantro soup that packs a ton of flavor. This comforting soup is enriched with chickpeas, ancini de pepe, and a soft boiled egg, making it a hearty vegetarian meal perfect for springtime.
Step 1: Add 1 Tbsp of EVOO to a dutch oven or large pot, then add your minced garlic. Cook for 30 seconds until fragrant.
Step 2: Add chicken broth, vegetable broth, or water to the garlic and bring to a boil.
Step 3: Reduce to a simmer and add chickpeas and salt to taste (about 1-2 tsp). Allow to simmer for at least 30 minutes.
Step 4: While the broth simmers, blend parmesan, cilantro, 1.5 tsp paprika, juice of 1/2 lemon, 1/2 tsp salt, and 1/4 cup of olive oil.
Step 5: Toss bread in olive oil and 1 Tbsp paprika, then toast in a 350°F oven for 15 minutes.
Step 6: Bring the broth to a boil and add ancini de pepe, cooking for about 10 minutes.
Step 7: Reduce to a simmer until ready to serve. Off heat, stir in desired amount of the cilantro mixture.
Step 8: Top with croutons and a soft boiled egg before serving.
