Description
Sopa de Ajo, or Spanish Garlic Soup, is a traditional Castilian dish made with garlic, paprika, day-old bread, and poached eggs, simmered in a flavorful broth for a comforting and rustic meal.
Ingredients
- 6 garlic cloves, thinly sliced
- 1/4 cup olive oil
- 1 tsp sweet paprika
- 4 cups chicken or vegetable broth
- 4 slices of stale bread, torn into pieces
- 4 eggs
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add sliced garlic and sauté until golden but not burned.
- Stir in the paprika quickly to avoid burning.
- Pour in the broth and bring to a simmer.
- Add the pieces of bread and simmer for about 10 minutes until softened.
- Crack eggs one by one into the simmering soup, poaching them for about 3–4 minutes until the whites are set and yolks are slightly runny.
- Season with salt and pepper to taste.
- Serve hot, making sure each bowl has a poached egg.
Notes
- Use day-old rustic bread for the best texture and flavor.
- You can use smoked paprika for a deeper flavor variation.
- Vegetarian version can be made using vegetable broth.
- Adjust garlic quantity based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 185mg
