Sopa de Ajo (Spanish Garlic Soup) Recipe

Introduction

Sopa de Ajo, or Spanish Garlic Soup, is a warm and comforting dish perfect for chilly evenings. This simple yet flavorful soup combines garlic, smoky paprika, and bread to create a rich and satisfying meal.

Ingredients

• 1/4 cup olive oil
• 8 to 10 large cloves garlic, very thinly sliced
• 4 ounces stale bread, torn or thinly sliced
• 1 tablespoon smoked paprika (pimentón)
• 6 to 7 cups chicken stock or vegetable broth
• 4 large eggs, whisked
• Fine sea salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2–3 minutes, stirring occasionally, until fragrant and just golden. Be careful not to let the garlic brown too much. Stir in the smoked paprika.
2. Step 2: Add the bread and toss to coat evenly in the garlic oil. Continue cooking for another 3 minutes, stirring frequently.
3. Step 3: Pour in 6 cups of chicken stock and stir to combine. Use a wooden spoon to break the bread into smaller pieces as it softens. Bring the soup to a strong simmer.
4. Step 4: While stirring the soup in a slow, circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently to form delicate egg ribbons throughout the soup.
5. Step 5: If a thinner consistency is preferred, add up to 1 additional cup of stock. Taste and season with salt, pepper, and more smoked paprika if desired.
6. Step 6: Ladle into bowls and enjoy immediately, while hot and fragrant.

Tips & Variations

• Use day-old or stale bread for better texture as it soaks up the broth without becoming mushy.
• For a vegetarian version, use vegetable broth instead of chicken stock.
• Add a pinch of cayenne pepper for extra heat.
• Serve with a drizzle of good quality olive oil or a sprinkle of fresh parsley for added flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low to medium heat, stirring occasionally. The eggs may thicken the soup upon cooling, so add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread in Sopa de Ajo?

Yes, crusty breads like a rustic white loaf, baguette, or sourdough work best. Avoid soft sandwich bread as it may become too mushy.

What can I substitute for smoked paprika?

If you don’t have smoked paprika, regular sweet paprika or a small pinch of smoked chili powder can be used, though the flavor will be slightly different.

Sopa de Ajo (Spanish Garlic Soup) Recipe

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4.8 from 129 reviews

Sopa de Ajo, or Spanish Garlic Soup, is a comforting and flavorful traditional dish featuring sautéed garlic, smoky paprika, and rustic stale bread simmered in rich chicken stock, finished with tender ribbons of whisked eggs. This warm and hearty soup is perfect for chilly days, offering a delightful blend of textures and deep, savory flavors typical of Spanish cuisine.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1/4 cup olive oil
• 8 to 10 large cloves garlic, very thinly sliced
• 4 ounces stale bread, torn or thinly sliced
• 1 tablespoon smoked paprika (pimentón)
• 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

1. 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 becomes fragrant and just starts to turn golden. Take care not to let it brown too much to avoid bitterness. Stir in the smoked paprika to evenly coat the garlic and oil.
2. Add the bread: Toss in the stale bread pieces and stir to coat them thoroughly with the garlic-infused oil. Continue cooking for an additional 3 minutes, stirring frequently to allow the bread to absorb the flavors and lightly toast.
3. Simmer the soup: Pour in 6 cups of chicken stock, stirring to combine all ingredients. Use a wooden spoon to gently break the bread into smaller pieces as it softens in the liquid. Bring the soup to a strong simmer to meld the flavors together.
4. Add the eggs: While stirring the soup slowly in a circular motion to create a whirlpool effect, gradually pour in the whisked eggs. Continue stirring gently but continuously to form delicate egg ribbons dispersed throughout the soup.
5. Season and adjust consistency: If you prefer a thinner soup, add up to 1 additional cup of stock gradually. Taste the soup and season with fine sea salt, freshly ground black pepper, and more smoked paprika if desired to enhance the smoky, savory notes.
6. Serve: Ladle the hot soup into bowls and enjoy immediately, while it is fresh, fragrant, and comforting.

Notes

• Use stale bread for the best texture; day-old or slightly dried bread works perfectly.
• Adjust the amount of smoked paprika to your taste preference for a deeper smoky flavor or a milder profile.
• For a vegetarian version, substitute chicken stock with vegetable broth.
• Stirring continuously when adding eggs is key to achieving the classic silky egg ribbons.
• This soup is best served fresh and hot, as it may thicken upon standing.

Keywords: Sopa de Ajo, Spanish garlic soup, garlic soup recipe, traditional Spanish soup, smoked paprika soup, rustic bread soup, easy garlic soup