Sopa De Ajo Castilian Garlic Soup
Savor the rustic charm of Spain with **Sopa de Ajo**, a traditional Castilian garlic soup that's a comforting blend of simplicity and rich flavors. This humble yet hearty dish is crafted with golden slices of garlic, smoky pimentón (smoked paprika), and stale, rustic bread that absorbs the deeply flavorful broth of chicken or vegetable stock. The crowning touch is a perfectly poached egg, its creamy yolk melding beautifully with the soup’s velvety texture. Ready in just 35 minutes, this traditional Spanish recipe is perfect for chilly evenings or when you crave a warm, soulful meal. Garnished with fresh parsley and a drizzle of olive oil, it’s an authentic taste of Spain that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons Extra virgin olive oil
- 8 large Garlic cloves
- 6 slices Stale bread (preferably rustic or country-style)
- 2 teaspoons Smoked paprika (pimentón)
- 6 cups Chicken or vegetable stock
- 4 whole Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and thinly slice the garlic cloves.
Cut the stale bread into small cubes or rough chunks, about 1-inch in size.
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the sliced garlic to the pot and sauté for 2-3 minutes, stirring frequently. Allow the garlic to turn golden but be careful not to burn it.
Add the cubed stale bread to the pot. Stir well so the bread absorbs the olive oil and gets lightly toasted, about 3-4 minutes.
Sprinkle the smoked paprika over the bread and garlic, stirring to combine. Cook for an additional minute to release the aroma of the paprika.
Pour in the chicken or vegetable stock and stir gently. Bring the mixture to a simmer.
Season the soup with salt and black pepper, adjusting to taste.
Simmer the soup for 10 minutes, allowing the flavors to meld and the bread to soften and break down slightly.
Reduce the heat to low. Crack the eggs one at a time directly into the pot. Poach the eggs in the simmering soup for 3-4 minutes or until the whites are set and the yolks are slightly runny. Avoid stirring to keep the eggs intact.
Ladle the soup into serving bowls, ensuring each bowl gets an egg. Garnish with freshly chopped parsley, if desired.
Serve immediately, hot and comforting, with a drizzle of extra olive oil if desired.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 6.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 572 mg | 12% | |
*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.
