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
