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
