Description
Sopa de Ajo, or Spanish Garlic Soup, is a warm and comforting traditional soup made with fragrant sautéed garlic, smoky paprika, and hearty stale bread, simmered in rich chicken stock and finished with delicate ribbons of egg. This simple yet flavorful dish is perfect for a cozy meal and highlights the rustic flavors of Spanish cuisine.
Ingredients
Units
Scale
Main Ingredients
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, very thinly sliced
- 4 ounces stale bread, torn or thinly sliced
- 1 tablespoon smoked paprika (pimentón)
- 6 to 7 cups chicken stock or vegetable broth
- 4 large eggs, whisked
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté the garlic and bread: Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2 to 3 minutes, stirring occasionally, until the garlic is fragrant and just golden. Take care not to let the garlic brown too much to avoid bitterness. Stir in the smoked paprika to infuse the oil with smoky flavor.
- Add the bread: Toss the torn or sliced stale bread into the pot, coating it evenly with the garlic-infused oil and paprika. Continue to cook for another 3 minutes, stirring frequently so the bread absorbs flavors and starts to soften.
- Simmer the soup: Pour in 6 cups of chicken stock or vegetable broth, stirring to combine. Use a wooden spoon to break the bread into smaller pieces as it softens in the liquid. Bring the soup to a strong simmer on medium heat.
- Add the eggs: While stirring the soup in a slow, circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently to form delicate egg ribbons distributed throughout the soup, adding a comforting texture.
- Season and adjust consistency: If you prefer a thinner soup, add up to 1 additional cup of stock. Taste the soup and adjust seasoning with sea salt, freshly ground black pepper, and extra smoked paprika if desired to enhance flavor.
- Serve: Ladle the hot and fragrant soup into bowls immediately and enjoy while warm for the best comforting experience.
Notes
- Use stale bread for authentic texture and to absorb the flavors better; day-old bread works great.
- Be careful not to overcook or burn the garlic as it can turn bitter.
- You can substitute vegetable broth for a vegetarian version, but omit the eggs for a vegan option.
- Adjust paprika quantity based on your preference for smoky flavor intensity.
- This soup is best served hot and fresh but can be gently reheated if needed.
