Sopa de Ajo (Spanish Garlic Soup)

Sopa de Ajo (Spanish Garlic Soup)

This sopa de ajo (Spanish garlic soup) 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 20

Total Time 25

Ingredients

▢ 300 g stale bread thinly sliced
▢ 7 tablespoons 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
▢ 4 medium eggs
▢ 1 tablespoon chopped fresh parsley for garnish

Instructions

Cut 300 g stale bread into thin slices and set aside.
Heat 2 tablespoons 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 tablespoons extra virgin olive oil. Toss well and toast for 2 minutes.
Add 1 tablespoon sweet smoked paprika and 1 tablespoon hot smoked paprika. Stir constantly for 30 seconds to prevent the paprika from burning.
Pour in 1.5 l vegetable broth and add 1 teaspoon salt. Bring the sopa de ajo to a gentle simmer and cook for 10 minutes.
Crack 4 medium eggs directly into the simmering soup and poach for 2-3 minutes, until just set. Ladle the Spanish garlic soup into bowls, garnish with 1 tablespoon chopped fresh parsley , and serve hot.

Notes

Use day-old bread: I prefer stale plain bread or baguette 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