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Description
A traditional Spanish garlic soup, also known as Sopa de Ajo, featuring toasted bread, fragrant garlic, and a hint of paprika, often finished with poached eggs.
Ingredients
- 1/4 cup extra virgin olive oil
- 8-10 cloves garlic, thinly sliced
- 4 ounces stale, crusty bread, torn or cut into 1-inch pieces
- 1 teaspoon sweet smoked paprika
- 6 cups chicken or vegetable broth
- 1/2 teaspoon salt, or to taste
- Pinch of saffron threads (optional)
- 4 large eggs
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced garlic and cook, stirring frequently, until it is fragrant and golden brown, being careful not to let it burn.
- Add the bread pieces to the pot and stir to coat them in the garlic-infused oil.
- Cook for a few minutes until the bread is lightly toasted.
- Remove the pot from the heat and stir in the sweet smoked paprika. Stir quickly for about 30 seconds until fragrant.
- Immediately pour in the chicken broth, salt, and saffron threads if using.
- Return the pot to the heat, bring to a boil, then reduce the heat to a low simmer.
- Let the soup simmer gently for about 15-20 minutes to allow the flavors to meld.
- Taste and adjust seasoning with more salt if needed.
- To poach the eggs, you can either crack them directly into the simmering soup, spacing them apart, and cook for 3-4 minutes until the whites are set, or you can ladle the soup into individual oven-safe bowls, crack an egg into each, and bake at 375°F (190°C) until the eggs are set.
- Serve the soup immediately, garnished with fresh chopped parsley.
Notes
- Ensure the garlic is golden brown but not burnt to avoid a bitter taste.
- Stale bread works best as it absorbs the liquid without becoming mushy.
- Saffron is optional but adds a lovely color and subtle flavor.