Description
Sopa de Ajo, or Spanish Garlic Soup, is a comforting and flavorful traditional Spanish dish made with garlic, stale bread, smoked paprika, and broth, finished with delicate ribbons of egg. This hearty soup is perfect for a cozy meal and showcases the rich, smoky flavors of smoked paprika combined with the aroma of sautéed garlic.
Ingredients
Scale
Soup Base
- 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
Egg Mixture
- 4 large eggs, whisked
Seasoning
- 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 fragrant and just golden. Be careful not to let the garlic brown too much. Stir in the smoked paprika. Then add the torn or sliced stale bread and toss to coat evenly in the garlic oil. Continue to cook for another 3 minutes, stirring frequently to toast the bread slightly.
- 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. Bring the soup to a strong simmer, allowing the bread to soak up the liquid and flavors.
- Add the eggs: While stirring the soup slowly in a circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently to form delicate egg ribbons throughout the soup, creating a silky texture.
- Season and adjust consistency: If you prefer a thinner soup, add up to 1 additional cup of stock. Taste and season with fine sea salt, freshly ground black pepper, and more smoked paprika if desired to enhance the flavor.
- Serve: Ladle the hot, fragrant soup into bowls and serve immediately for the best taste and texture.
Notes
- Use stale bread for the best texture; it soaks up the broth without becoming mushy.
- Be careful not to burn the garlic as it will turn bitter and affect the soup’s flavor.
- Smoked paprika (pimentón) adds authentic smoky flavor; use sweet or hot depending on your preference.
- Vegetarian option: use vegetable broth instead of chicken stock.
- Serve immediately as the egg ribbons set best fresh and the bread will continue to absorb liquid over time.
