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Sopa de Ajo (Spanish Garlic Soup) Recipe

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4.1 from 8 reviews

Sopa de Ajo, or Spanish garlic soup, is a comforting and flavorful traditional Spanish dish that combines toasted crusty bread, aromatic garlic, smoky paprika, and a rich chicken broth. Finished with silky beaten eggs and fresh parsley, this hearty soup is perfect for warming up on chilly days or when you need a satisfying, rustic meal.

Ingredients

Ingredients

  • 5 ounces (3 to 5 slices) crusty white bread
  • 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. Get ready: Preheat the oven or toaster oven to 400°F. Dice the bread into 3/4-inch cubes to prepare for toasting.
  2. Toast the bread: Place the bread cubes in a single layer on a rimmed baking sheet. Bake for 15 minutes, tossing halfway through, until the bread is crisp and golden. Remove and set aside.
  3. Sauté the garlic: Heat the extra virgin olive oil in a Dutch oven or heavy-bottomed saucepan over medium heat. Add the thinly sliced garlic cloves and cook until they turn lightly golden, about 2 to 3 minutes. Stir in the Spanish smoked paprika and cook until fragrant, approximately 30 seconds.
  4. Add the bread: Add the toasted bread cubes and bay leaf to the garlic oil, tossing to coat the bread evenly. Pour in the dry white wine and cook until the liquid is completely absorbed by the bread, about 3 minutes.
  5. Simmer: Pour in the low-sodium chicken stock and season the soup with kosher salt and freshly ground black pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld.
  6. Add the eggs: While the soup is at a low simmer, slowly drizzle in the lightly beaten eggs while stirring continuously. Cook until the eggs have set and the soup thickens slightly, about 1 minute.
  7. Finish and serve: Ladle the soup into bowls and garnish with the minced fresh flat-leaf parsley. Serve immediately while warm.

Notes

  • Use crusty day-old bread for best texture when toasting.
  • Adjust paprika quantity if you prefer a milder or smokier flavor.
  • If you want a vegetarian version, substitute chicken stock with vegetable stock.
  • Be sure to drizzle the eggs slowly to create silky strands rather than clumps.
  • Can be served as a starter or a light main course with a side salad.

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