Description
Authentic Sopa de Ajo is a traditional Spanish garlic soup made with simple pantry ingredients like garlic, olive oil, paprika, and day-old bread, simmered in rich broth and topped with a perfectly poached egg. It’s smoky, comforting, and full of rustic flavor.
Ingredients
Units
Scale
- 8-10 garlic cloves, thinly sliced
- 3 tbsp olive oil
- 4 thick slices of rustic bread, slightly stale
- 1 tsp smoked paprika
- 4 cups chicken broth
- 2 to 4 eggs
- 1 small onion, finely chopped
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced garlic and cook until lightly golden, about 1–2 minutes.
- Stir in chopped onion and cook until soft and translucent.
- Add smoked paprika, stir quickly, and pour in a splash of broth to release the flavors.
- Add bread slices and the remaining broth. Bring to a gentle simmer.
- Let the soup simmer for 15–20 minutes, allowing the bread to soften and thicken the broth.
- Season with salt and pepper. Crack the eggs directly into the soup, cover, and cook until the whites are set but yolks remain runny, about 4 minutes.
- Ladle into bowls, ensuring each serving has an egg, and garnish with fresh parsley.
Notes
- Use day-old bread for the perfect texture.
- Be careful not to brown the garlic too much or it can turn bitter.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Drizzle with olive oil and sprinkle extra paprika for added color and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 185mg