Why You’ll Love Sopa de Ajo ()Recipe
This classic Spanish soup is:
• Rich in garlic flavor that warms the palate
• Made with affordable pantry staples you likely already have
• Quick to prepare — on the table in under 30 minutes
• Easily adaptable — vegetarian with veggie broth or heartier with added protein
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup olive oil
8 to 10 large cloves garlic, very thinly sliced
4 ounces stale bread, torn or thinly sliced
1 tablespoon smoked paprika (pimentón)
6 to 7 cups chicken stock or vegetable broth
4 large eggs, whisked
Fine sea salt and freshly ground black pepper, to taste
Directions
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Heat the oil and garlic — Warm the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2–3 minutes until fragrant and just golden, being careful not to burn it.
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Add bread and paprika — Stir in the smoked paprika and add the torn bread, tossing to coat evenly in the garlic oil. Continue cooking for about 3 minutes.
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Simmer with stock — Pour in 6 cups of stock and use a wooden spoon to help the bread soften and break up. Bring the mixture to a gentle simmer.
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Add eggs — Create a gentle whirlpool in the simmering soup and slowly drizzle in the whisked eggs while stirring, allowing delicate egg ribbons to form.
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Season and serve — Adjust the consistency with additional stock if desired, and season with salt and pepper. Serve hot for best flavor.
Servings and timing
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: ~25 minutes
Variations
• Add a pinch of cayenne or red chili flakes for heat
• Stir in shredded chicken or white beans for extra protein
• Toast the bread first for a firmer texture
• Use vegetable stock and sautéed mushrooms for a vegetarian twist
Storage/Reheating
• Refrigerator: Store in an airtight container for up to 3 days
• Reheat: Warm gently on the stove over low heat, adding a splash of broth to loosen the soup
• Bread tip: For best texture, store bread separately and add just before serving
FAQs
Can I make this soup ahead of time?
Yes — prepare the soup and refrigerate it. Add the bread just before reheating to avoid it becoming too soggy.
Can I use fresh bread instead of stale bread?
Yes, but fresh bread may become mushy. Toasting it first can help mimic the texture of stale bread.
Are the eggs safe to eat in this soup?
Yes — the hot broth cooks the whisked eggs as they are stirred in, similar to egg drop soup.
Can I make this vegetarian?
Absolutely — use a rich vegetable broth in place of chicken stock.
What if I want a smoky flavor without smoked paprika?
Use mild paprika with a small pinch of chipotle powder or smoked salt to replicate the smoky depth.
Can I add meat to this soup?
Yes — cooked shredded chicken or diced ham are great additions for a heartier meal.
How should I season the soup?
Season with salt and freshly ground black pepper to taste after adding the broth.
Can I prepare this gluten-free?
Yes — simply use gluten-free bread for a fully gluten-free version of the soup.
Is smoked paprika essential?
It adds a signature smoky flavor, but you can substitute with sweet paprika if needed.
What should I serve with this soup?
This soup pairs well with crusty bread, a fresh green salad, or a light tapas-style side.
Conclusion
Sopa de Ajo is a soul‑warming Spanish classic that transforms humble ingredients like garlic, bread, and broth into a deeply satisfying dish. Quick to make and endlessly adaptable, it’s perfect for cozy dinners, simple lunches, or whenever you’re craving comfort in a bowl.
Sopa de Ajo (Spanish Garlic Soup)
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Sopa de Ajo, or Spanish Garlic Soup, is a traditional Castilian dish made with garlic, paprika, olive oil, bread, and poached eggs. It’s a comforting and hearty soup, perfect for chilly days.
Ingredients
- 1/4 cup olive oil
- 8 cloves garlic, sliced
- 1 tablespoon sweet paprika
- 6 cups chicken broth
- 4 slices of day-old bread, torn into pieces
- 4 eggs
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the sliced garlic and sauté until golden brown, being careful not to burn it.
- Stir in the paprika quickly to avoid burning, then immediately add the chicken broth.
- Bring the soup to a boil, then reduce to a simmer.
- Add the torn bread pieces and simmer for about 10 minutes until softened.
- Crack the eggs one at a time into the soup and poach them gently for about 3-4 minutes, or until the whites are set but yolks remain soft.
- Season with salt and pepper to taste.
- Serve hot with a poached egg in each bowl.
Notes
- Use good quality paprika for authentic flavor.
- Day-old bread works best as it soaks up the soup without becoming mushy.
- Adjust garlic to taste if you prefer a milder or stronger flavor.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 165mg
