Description
Sopa de Ajo, or Spanish Garlic Soup, is a traditional Castilian soup made with simple ingredients like garlic, paprika, olive oil, bread, and poached eggs. It’s hearty, comforting, and perfect for cold days.
Ingredients
- 6 garlic cloves, peeled and sliced
- 1/4 cup olive oil
- 1 tsp smoked paprika
- 6 cups chicken or vegetable broth
- 4 slices of day-old crusty bread, torn into pieces
- 4 large eggs
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced garlic and cook until golden brown, being careful not to burn it.
- Stir in smoked paprika and cook for 30 seconds.
- Add the broth and bring to a simmer.
- Add the torn bread and cook for 10-15 minutes until softened.
- Season with salt and pepper to taste.
- Crack eggs into the soup one at a time and poach for 3-4 minutes, or until whites are set and yolks are still runny.
- Ladle soup into bowls with one egg per serving and garnish with parsley if desired.
Notes
- Use stale or day-old bread for best texture and authenticity.
- You can add a pinch of cayenne or chili flakes for heat.
- For a vegetarian version, use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg
