Sopa de Ajo (Garlic Soup) Recipe
Sopa de Ajo, also known as Spanish garlic soup, is a comforting and flavorful traditional dish made with garlic, stale bread, smoked paprika, and chicken stock. This rustic soup is enriched with ribbons of whisked eggs stirred in at the end, creating a silky texture and deep savory taste. Perfect for a quick, warming meal, it celebrates simple ingredients cooked with care to deliver maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Low Fat
Ingredients
Soup Base
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, very thinly sliced
- 1 tablespoon smoked paprika*
- 4 ounces stale bread, thinly sliced or torn into pieces
- 6 to 7 cups chicken stock (or vegetable broth)
Egg Mixture
- 4 large eggs, whisked*
Seasoning
- 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 the garlic is fragrant and lightly golden, being careful not to burn it. Stir in the smoked paprika until combined. Add the stale bread pieces and toss them in the garlic oil to coat evenly. Continue cooking for another 3 minutes, stirring frequently to prevent burning.
- Simmer the soup: Pour in 6 cups of chicken stock and stir to combine, breaking up the bread with a wooden spoon into your preferred size as it softens and cooks. Bring the soup to a rapid simmer over medium heat.
- Add the eggs: Create a slow whirlpool in the soup using a wooden spoon. Slowly drizzle the whisked eggs into the simmering soup while continuously stirring, to form delicate egg ribbons.
- Season the soup: If you prefer a more broth-like consistency, add the extra cup of chicken stock. Taste the soup and adjust seasoning with fine sea salt, freshly ground black pepper, and additional smoked paprika as desired.
- Serve: Serve the soup immediately while hot, enjoying the comforting and rich flavors of this traditional Spanish garlic soup.
Notes
- The dry stale bread is essential for absorbing the flavors and thickening the soup; if unavailable, lightly toasted bread can substitute.
- Vegetarian option: Use vegetable broth instead of chicken stock.
- Smoked paprika adds a distinctive smoky depth; regular paprika can be used but the flavor will be milder.
- Be cautious while cooking garlic to avoid burning, which can impart bitterness.
- Adding eggs in a slow whirlpool creates beautiful strands, enhancing texture and appearance.
Find it online: https://cheftinaskitchen.com/sopa-de-ajo-garlic-soup-recipe/
