International Cuisine > Spanish Cuisine > Soups & Stews (Spanish) > Sopa de Ajo (Garlic Soup) Recipe

Sopa de Ajo: A Traditional Spanish Garlic Soup

Sopa de Ajo, a classic Spanish garlic soup, is a flavorful and comforting dish perfect for a chilly evening. This recipe uses simple ingredients to create a deeply satisfying and aromatic soup.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 8 Garlic cloves
  • 1 teaspoon Spanish paprika (pimentón)
  • 6 cups Chicken broth
  • 4 slices Day-old bread
  • 1/4 cup Olive oil
  • 1 Bay leaf
  • 4 Eggs
  • 1 tablespoon Sherry vinegar
  • to taste Salt
  • to taste Black pepper

Prepare the Garlic

Peel and thinly slice the garlic cloves. Set aside.

Sauté the Garlic

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and sauté until it becomes fragrant and lightly golden, being careful not to burn it. This usually takes about 2-3 minutes.

Add Paprika and Bread

Stir in the Spanish paprika and cook for about 30 seconds, until fragrant. Add the day-old bread, torn into bite-sized pieces, and toss to coat it with the garlic and paprika-infused oil. Cook for a few minutes, until the bread is slightly toasted.

Pour in the Broth

Pour the chicken broth into the pot. Add the bay leaf. Bring the mixture to a simmer.

Simmer the Soup

Reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld and the bread to soften. The longer it simmers, the richer the flavor.

Poach the Eggs (Optional)

Gently crack an egg into a small bowl. Create a swirl in the simmering soup with a spoon and carefully drop the egg into the center of the swirl. Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Alternatively, you can fry the eggs separately.

Season and Serve

Remove the bay leaf. Season the soup with salt and pepper to taste. Stir in the sherry vinegar. Ladle the soup into bowls and top each serving with a poached or fried egg. Serve immediately.

Nutrition Facts Estimated per 100g of product

(Please note that this is an estimate and can vary based on specific ingredients and quantities used.)

  • Calories: 60-80 kcal
  • Protein: 3-4g
  • Fat: 3-5g
  • Carbohydrates: 5-7g

Other Important Considerations for Nutrition

The sodium content will depend on the broth used. Use low-sodium broth to control the sodium levels. The garlic provides antioxidants and potential health benefits. The olive oil contributes healthy fats. The bread adds carbohydrates for energy.

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FAQ

  • Can I use vegetable broth instead of chicken broth?

    Yes, you can substitute vegetable broth for chicken broth. It will alter the flavor slightly, but it will still be a delicious and vegetarian-friendly soup.
  • What kind of bread should I use?

    Day-old crusty bread, such as a baguette or sourdough, works best. The slightly stale texture helps it absorb the broth without becoming mushy.
  • Can I make this soup ahead of time?

    Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving. Add the poached eggs just before serving.
  • What is Spanish paprika (pimentón)?

    Spanish paprika, also known as pimentón, is made from smoked peppers and comes in sweet (dulce), bittersweet (agridulce), and spicy (picante) varieties. Sweet pimentón is most commonly used in Sopa de Ajo, but you can adjust the type and amount to your preference.