Spanish Garlic Soup (Sopa de Ajo)
A classic Spanish garlic soup with plenty of garlic, smoky paprika, toasted bread, and eggs poached in a rich broth. Simple and comforting.
Ingredients
- 300 g Stale Bread Sliced
- 2 tablespoon Extra Virgin Olive Oil Thinly sliced
- 7 Cloves Garlic
- 5 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Smoked Sweet Paprika
- 1 tablespoon Smoked Spicy Paprika
- 1½ l Vegetable Broth
- 1 teaspoon Salt
- 2 Eggs
- Parsley Chopped for garnish
Instructions
- Cut the bread into thin slices and set aside.
- In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced garlic and sauté until fragrant, about 1 minute.
- Add the sliced bread into the pot, mix well, pour in 5 tablespoons of extra virgin olive oil, and toast the bread for 2 minutes.
- Sprinkle in the smoked sweet paprika and smoked spicy paprika, stirring constantly for 30 seconds.
- Pour in the vegetable broth and add the salt. Bring to a simmer and cook for 10 minutes.
- Crack the eggs directly into the simmering soup and poach for 2–3 minutes until just set.
- Ladle the soup into bowls, making sure each serving has an egg, and garnish with fresh parsley. Serve hot.
Notes
Use Day-Old Bread: I like using bread that’s a little stale because it soaks up the broth without turning mushy too quickly.
Paprika Timing: I always stir the paprika for just 30 seconds; longer and it can taste bitter.
Egg Poaching: I crack the eggs gently into the simmering broth so the whites stay neat and the yolks cook just right.
Fresh Garnish: A sprinkle of parsley at the end makes the soup look brighter and adds a touch of freshness.
Nutrition
Calories: 490kcal | Carbohydrates: 44g | Protein: 12g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 2461mg | Potassium: 237mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2638IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 4mg
