If you’re craving a warm hug in a bowl, you can’t go wrong with this Classic Sopa de Ajo (Garlic Soup) Recipe. It’s a timeless Spanish favorite that combines simple pantry staples like garlic, stale bread, and smoky paprika to create a profoundly comforting dish. The way the garlic gently infuses the broth, and the silky egg ribbons swirl through the soup, makes every spoonful feel like a little culinary celebration. Whether you want a quick cozy dinner or a soul-soothing starter, this recipe hits all the right notes with ease and elegance.
Ingredients You’ll Need
Sometimes the simplest ingredients are the most essential, especially in a recipe like this. Each component plays a crucial role in building up layers of depth, flavor, and texture that make this Classic Sopa de Ajo (Garlic Soup) Recipe so unforgettable.
- Olive oil: Provides a rich, fruity base and helps gently cook the garlic without burning it.
- Garlic cloves: The star of the show, thinly sliced to release their intense aroma and flavor.
- Stale bread: Adds body and thickness; its rustic texture soaks up the broth beautifully.
- Smoked paprika: Gives a subtle smoky warmth that lifts the soup’s flavor profile.
- Chicken stock (or vegetable broth): The flavorful liquid foundation that turns this into a soul-warming soup.
- Large eggs: Whisked and drizzled in, they create delicate egg ribbons that add comforting silkiness.
- Sea salt and black pepper: Essential seasoning to balance and enhance all the flavors.
How to Make Classic Sopa de Ajo (Garlic Soup) Recipe
Step 1: Sauté the Garlic and Bread
Start by heating olive oil in a large stockpot over medium heat. Add your thinly sliced garlic and cook for 2 to 3 minutes until it becomes fragrant and just begins to turn golden. Pay close attention—not burnt garlic is key here, as it would bring bitterness. Next, stir in the smoked paprika, letting its smoky aroma meld with the garlic oil. Toss in your pieces of stale bread so they get evenly coated, and keep stirring for about 3 minutes to allow the bread to soak up those beautiful flavors.
Step 2: Simmer the Soup
Pour in 6 cups of your chosen chicken stock and stir gently. As the bread softens, use a wooden spoon to break it into your preferred size chunks, helping the soup thicken delightfully. Bring everything to a lively simmer, which lets all those flavors blend together wonderfully.
Step 3: Add the Eggs
This step is where the magic truly happens. Slowly stir the soup in a circular motion to create a gentle whirlpool, then, while stirring steadily, pour the whisked eggs in slowly. The eggs will cook instantly in the simmering broth, forming tender ribbons that float beautifully throughout the soup.
Step 4: Season to Perfection
If you want a brothier, lighter consistency, feel free to add an extra cup of stock here. Taste your soup and season with fine sea salt, freshly ground black pepper, and even a pinch more smoked paprika if you want to amplify its smoky essence. Adjusting these final touches ensures the soup is exactly how you like it.
Step 5: Serve Hot and Savor
Once perfectly seasoned, ladle the soup into bowls and serve immediately. The Classic Sopa de Ajo (Garlic Soup) Recipe is at its best when piping hot, offering all that comforting garlic aroma and rich, velvety texture in each bite.
How to Serve Classic Sopa de Ajo (Garlic Soup) Recipe
Garnishes
A simple sprinkle of chopped fresh parsley adds a lovely burst of green and freshness to the soup, cutting through the richness. For a little extra indulgence, a drizzle of good-quality extra virgin olive oil over each bowl can enhance the mouthfeel and flavor complexity.
Side Dishes
This garlic soup pairs brilliantly with a crisp green salad dressed lightly with lemon vinaigrette or a plate of marinated olives to contrast the soup’s warmth. For a heartier meal, serve alongside slices of crusty bread or a Spanish tortilla for a true taste of Spain.
Creative Ways to Present
For a striking presentation, serve the soup in rustic terracotta bowls that hold the heat well and bring out the cozy, homestyle vibe. You could also top the soup with little shards of Manchego cheese or crispy pancetta for an exciting textural contrast and flavor boost.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your sopa de ajo to an airtight container and refrigerate. It will keep well for up to 3 days, making it a fantastic make-ahead option for busy nights when you want comfort food in a flash.
Freezing
Though this Classic Sopa de Ajo (Garlic Soup) Recipe tastes best fresh, you can freeze leftovers in a sealed container for up to 2 months. Keep in mind that the texture of the bread might change slightly after freezing, but the flavors will still shine through beautifully.
Reheating
Gently reheat your soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking, until warmed through. If it has thickened or absorbed too much liquid, add a splash of broth or water to loosen it up and bring back that perfect consistency.
FAQs
Can I use fresh bread instead of stale?
Yes, though stale bread works best since it soaks up the broth without disintegrating too quickly. If using fresh bread, consider toasting it lightly first to give it more structure.
Is smoked paprika necessary in this Classic Sopa de Ajo (Garlic Soup) Recipe?
Smoked paprika is key to achieving that authentic smoky, slightly sweet flavor that elevates this soup. You can substitute with regular paprika, but the smoky charm will be diminished.
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken stock, and the soup will maintain its delicious, comforting qualities.
What’s the best way to slice the garlic?
Thin slices are best to release flavor efficiently while preventing the garlic from burning and becoming bitter. A sharp knife or mandoline slicer works well for this.
Why do we add the eggs in a whirlpool motion?
Stirring the soup to create a whirlpool before slowly adding the eggs helps produce those delicate egg ribbons. This technique ensures the eggs cook evenly and beautifully throughout the soup.
Final Thoughts
This Classic Sopa de Ajo (Garlic Soup) Recipe is one of those dishes you’ll come back to again and again because it’s so soulful, simple, and satisfying. With minimal fuss, you get maximum flavor and warmth in every spoonful. Trust me, once you try it, it will become a beloved staple in your kitchen too. So grab that garlic, get cozy in your kitchen, and dive into this delicious, timeless soup!
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Classic Sopa de Ajo (Garlic Soup) Recipe
- Total Time: 25 minutes
- Yield: 3 to 4 servings
Description
Sopa de Ajo, or Spanish Garlic Soup, is a comforting and easy-to-make traditional Spanish dish. Made with just a few simple ingredients like garlic, stale bread, smoked paprika, chicken stock, and eggs, this warm and cozy soup comes together in under 30 minutes. It features aromatic sautéed garlic and paprika-infused broth with tender ribbons of egg, perfect for a flavorful and satisfying meal.
Ingredients
Soup Ingredients
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, very thinly sliced
- 4 ounces stale bread, thinly sliced or torn into pieces
- 1 tablespoon smoked paprika
- 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 thinly sliced garlic and sauté for 2-3 minutes, stirring occasionally, until it becomes fragrant and lightly golden. Be careful not to overcook the garlic to avoid bitterness. Stir in the smoked paprika to coat the garlic evenly. Add the stale bread pieces and toss to coat them in the garlic oil mixture. Cook for another 3 minutes, stirring frequently to prevent burning.
- Simmer the soup: Pour in 6 cups of chicken stock and stir well to combine. Use a wooden spoon to break up the bread into your preferred piece size as it absorbs the liquid. Bring the soup to a rapid simmer over medium heat and continue cooking so the flavors meld and bread softens into the broth.
- Add the eggs: With one hand, stir the soup in a circular motion using a wooden spoon to create a gentle whirlpool. Slowly pour the whisked eggs into the center of the swirling soup. This technique creates delicate egg ribbons throughout the soup as the eggs cook instantly in the hot broth.
- Season the soup: If you prefer a slightly thinner soup, stir in up to an additional cup of stock. Taste the soup carefully and add fine sea salt, freshly ground black pepper, and more smoked paprika if desired to enhance the flavors.
- Serve and enjoy: Ladle the hot sopa de ajo into bowls and serve immediately while warm and comforting. This dish is perfect on its own or accompanied by a light salad or roasted vegetables.
Notes
- Use stale bread for the best texture and to help thicken the soup naturally.
- Smoked paprika adds a distinctive depth and smoky flavor typical of traditional Spanish cuisine.
- The egg ribbons add both texture and protein, but for a vegan version, omit eggs and add extra stock or plant-based protein.
- Adjust the amount of broth to reach your preferred soup consistency, as some like it brothier while others prefer a thicker texture.
- Serve immediately for best flavor and texture; leftovers may thicken as they cool.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
