Castilian Garlic Soup Sopa De Ajo
Warm, rustic, and deeply comforting, Castilian Garlic Soup (Sopa de Ajo) is a traditional Spanish dish that transforms simple pantry staples into a rich, satisfying meal. Featuring gently sautéed garlic, smoky sweet paprika, and the option of adding savory Spanish chorizo, this robust soup is thickened with day-old crusty bread and brought to life with a flavorful chicken or vegetable stock. The crowning touch? Silky poached eggs simmered directly in the broth, adding a luscious richness with every bite. Ready in just 35 minutes, this one-pot wonder is perfect for cozy dinners or as a flavorful way to use up leftovers. Garnish with a drizzle of olive oil or a sprinkle of fresh parsley for an authentic finishing touch! Perfect as a centerpiece for weeknight meals or even a rustic starter, this hearty soup encapsulates the soul of Spanish home cooking.
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Recipe Information
Ingredients
- 8 pieces Garlic cloves
- 4 slices Day-old crusty bread
- 3 tablespoons Olive oil
- 2 teaspoons Sweet paprika
- 100 grams Spanish chorizo (optional)
- 6 cups Chicken or vegetable stock
- 4 pieces Eggs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Peel and thinly slice the garlic cloves. Cut the day-old bread into 1-inch cubes or rough pieces. If using Spanish chorizo, slice it into thin rounds.
Heat the olive oil in a large pot over medium heat. Add the sliced garlic and cook gently until it becomes golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
If using chorizo, add the slices to the pot and sauté for an additional 2 minutes until they release their flavor and oils.
Stir in the sweet paprika, ensuring it coats the garlic and chorizo evenly. Cook for about 30 seconds to release the aroma of the paprika.
Add the bread cubes to the pot and toss to coat them in the flavorful oil and spices.
Pour in the chicken or vegetable stock, bring to a gentle boil, and then reduce the heat to a simmer. Season with salt and black pepper, adjusting according to taste. Let the soup simmer for about 10 minutes, stirring occasionally to break down the bread and thicken the soup.
Lower the heat to a gentle simmer and carefully crack the eggs directly into the soup, spacing them evenly. Cover the pot and let the eggs poach for about 4-5 minutes until the whites are set but the yolks remain runny.
Ladle the soup into bowls, being careful to include both the poached egg and the thickened bread broth in each serving.
Serve immediately, garnished with a drizzle of olive oil, extra paprika, or freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 8232 mg | 358% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
