Sopa de Ajo (Spanish Garlic Soup)

Sopa de Ajo (Spanish Garlic Soup)

This sopa de ajo recipe turns day-old bread, garlic, sweet and hot smoked paprika, and vegetable broth into a smoky soup finished with poached eggs. It comes together in 20 minutes using simple ingredients.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 15

Total Time 20

Ingredients

▢ 300 g stale bread thinly sliced
▢ 7 tablespoon extra virgin olive oil divided
▢ 7 cloves garlic thinly sliced
▢ 1 tablespoon sweet smoked paprika
▢ 1 tablespoon hot smoked paprika
▢ 1.5 l vegetable broth
▢ 1 teaspoon salt
▢ 2 eggs
▢ Chopped fresh parsley for garnish

Instructions

Cut 300 g stale bread into thin slices and set aside.
Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 7 cloves garlic , thinly sliced, and sauté for about 1 minute, until fragrant.
Add the sliced bread and the remaining 5 tbsp extra virgin olive oil. Toss well and toast for 2 minutes.
Add 1 tbsp sweet smoked paprika and 1 tbsp hot smoked paprika. Stir constantly for 30 seconds to prevent the paprika from burning.
Pour in 1.5 l vegetable broth and add 1 tsp salt. Bring the sopa de ajo to a gentle simmer and cook for 10 minutes.
Crack 2 eggs directly into the simmering soup and poach for 2–3 minutes, until just set. Ladle the Spanish garlic soup into bowls, garnish with chopped fresh parsley, and serve hot.

Notes

Use Day-Old Bread: I prefer stale bread because it absorbs the garlic and paprika broth while giving the soup more body.

Watch the Garlic: Keep the heat at medium and avoid browning the garlic too much, as it can develop a sharp, bitter taste.

Add the Paprika Briefly: Stir the paprika for only 30 seconds before adding the broth. Cooking it for longer can make it taste bitter.

Poach at a Gentle Simmer: I keep the broth gently bubbling when adding the eggs so the whites set without breaking apart.

Nutrition