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Sopa de Ajo (Garlic Soup) Recipe

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4.3 from 14 reviews

Sopa de Ajo, a traditional Spanish garlic soup, features toasted crusty bread soaked in a flavorful broth with garlic, smoked paprika, and white wine. Finished with gently cooked eggs and fresh parsley, this comforting soup is easy to prepare and perfect for a cozy meal.

Ingredients

For the Soup

  • 5 ounces (3 to 5 slices) crusty white bread, diced into 3/4-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 10 garlic cloves, thinly sliced
  • 2 teaspoons Spanish smoked paprika
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 6 cups low-sodium chicken stock
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 large eggs, lightly beaten
  • 2 tablespoons minced fresh flat-leaf parsley

Instructions

  1. Preheat the Oven: Preheat your oven or toaster oven to 400°F (200°C) to prepare for toasting the bread.
  2. Toast the Bread: Spread the diced bread in a single layer on a rimmed baking sheet. Bake for 15 minutes, tossing halfway through, until the bread turns crisp and golden brown. Remove and set aside.
  3. Sauté the Garlic: In a Dutch oven or heavy-bottomed saucepan, heat the olive oil over medium heat. Add the thinly sliced garlic and cook for 2 to 3 minutes until lightly golden. Add the smoked paprika and stir for about 30 seconds until fragrant.
  4. Add Bread and Bay Leaf: Add the toasted bread cubes and the bay leaf to the garlic and paprika mixture, tossing to coat the bread evenly.
  5. Deglaze with Wine: Pour in the dry white wine and cook for about 3 minutes, stirring occasionally, until the wine is completely absorbed by the bread.
  6. Simmer the Soup: Pour in the chicken stock. Season with kosher salt and freshly ground black pepper. Bring the soup to a boil, then reduce heat to low and let it simmer for 15 minutes to blend the flavors.
  7. Add the Eggs: While the soup is simmering gently, slowly drizzle in the beaten eggs, stirring constantly to create silky strands. Cook for about 1 minute until the egg is set.
  8. Finish and Serve: Remove the bay leaf, ladle the soup into bowls, garnish with minced fresh parsley, and serve hot.

Notes

  • For a vegetarian version, substitute the chicken stock with vegetable stock.
  • If you prefer a spicier flavor, add a pinch of cayenne pepper along with the smoked paprika.
  • Use fresh crusty bread for the best texture; day-old bread works well too.
  • Stir slowly when adding the eggs to get those ribbon-like egg strands characteristic of this soup.
  • Adjust the amount of garlic based on your preference for a milder or stronger garlic flavor.

Find it online: https://bitezly.com/sopa-de-ajo-garlic-soup-recipe/