Sopa de Ajo (Spanish Garlic Soup) Recipe
Sopa de Ajo, or Spanish Garlic Soup, is a traditional rustic dish made with garlic, stale bread, smoked paprika, and eggs simmered in a flavorful chicken or vegetable broth. This comforting soup is quick to prepare and perfect for a warm, hearty meal that showcases classic Spanish flavors.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Scale
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 is fragrant and just golden, being careful not to let it brown excessively. Stir in the smoked paprika to coat the garlic evenly.
- Add the bread: Add the stale bread pieces to the pot and toss them in the garlic oil. Continue cooking for another 3 minutes, stirring frequently to help the bread absorb the flavors and begin to soften.
- Simmer the soup: Pour in 6 cups of chicken stock or vegetable broth and stir to combine. Use a wooden spoon to break the bread into smaller pieces as it softens in the liquid. Bring the soup to a strong simmer on medium heat.
- Add the eggs: While stirring the soup in a slow, circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently so the eggs cook into delicate ribbons and spread evenly throughout the soup.
- Season and adjust consistency: If a thinner soup is desired, add up to 1 additional cup of stock. Taste the soup and season with fine sea salt, freshly ground black pepper, and more smoked paprika if preferred to adjust the flavor.
- Serve: Ladle the soup into bowls and serve immediately while hot and fragrant for the best flavor experience.
Notes
- Be careful not to burn the garlic when sautéing as it can turn bitter.
- Using stale bread is traditional as it soaks up the broth better without becoming mushy.
- Vegetarian option: Use vegetable broth instead of chicken stock.
- The eggs add protein and texture, creating silky strands within the soup.
- Adjust paprika to your taste preference for smokiness and heat.
Keywords: Sopa de Ajo, Spanish Garlic Soup, garlic soup, smoked paprika soup, traditional Spanish soup, easy soup recipe