Description
Sopa de Ajo is a traditional Spanish garlic soup made with simple pantry ingredients like day-old bread, garlic, olive oil, and broth. This comforting dish features a poached egg in each serving and is perfect for chilly days.
Ingredients
8 cloves garlic, thinly sliced
1/4 cup olive oil
1 teaspoon smoked paprika
6 cups vegetable broth (or chicken broth)
4 slices day-old crusty bread, torn into pieces
4 eggs
Salt and pepper to taste
Optional: pinch of cayenne or chili flakes
Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the sliced garlic and sauté for 2–3 minutes, until golden but not browned.
- Stir in the smoked paprika and optional cayenne or chili flakes; cook for 30 seconds.
- Add the torn bread pieces and stir to coat with the garlic oil.
- Pour in the broth and simmer for 10 minutes, allowing the bread to soften and break down.
- Season with salt and pepper to taste.
- Crack each egg into the soup, spacing them apart, then cover and poach for 4–5 minutes until the whites are set.
- Ladle the soup into bowls, ensuring each has a poached egg, and garnish with chopped parsley before serving.
Notes
Use rustic, day-old bread like sourdough or country-style loaves for best texture.
To make it vegan, skip the eggs and use plant-based broth.
Chorizo can be added for a meatier variation—sauté with garlic.
A drizzle of sherry vinegar before serving adds brightness.
Leftover soup (without eggs) can be stored for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg
