Sopa de Ajo (Spanish Garlic Soup) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
