Sopa De Ajo Garlic Soup
Warm, rustic, and steeped in tradition, sopa de ajo garlic soup is a hearty Spanish classic that delivers bold flavors with comforting simplicity. This recipe combines caramelized garlic, smoky paprika, and crusty day-old bread to create a velvety, savory base, enriched with poached eggs for added indulgence. The soup is simmered in chicken or vegetable stock, allowing the bread to break down and thicken the broth into a rich and satisfying texture. Garnished with a touch of fresh parsley, it's the perfect dish for chilly evenings or moments when you crave a soulful bowl of homemade goodness. Quick to prepare in under 40 minutes, this easy recipe is an ideal choice for garlic lovers looking to experience authentic Spanish cuisine.
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Recipe Information
Ingredients
- 8 pieces Garlic cloves
- 4 tablespoons Extra virgin olive oil
- 4 slices Day-old bread (crusty, rustic variety)
- 1.5 teaspoons Smoked paprika
- 6 cups Chicken or vegetable stock
- 4 pieces Eggs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the garlic cloves and slice them thinly.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced garlic to the pot and sauté gently, stirring frequently, until golden and fragrant (about 2-3 minutes). Be careful not to let the garlic burn.
Tear the day-old bread into rough bite-sized pieces and add them to the pot. Stir well to coat the bread in the garlic-flavored oil.
Sprinkle the smoked paprika over the bread and stir to combine evenly.
Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer. Cook for 15 minutes, allowing the bread to soak and soften, forming a thickened soup.
Season the soup with salt and black pepper to taste.
Crack the eggs one at a time and gently drop them into the simmering soup. Poach the eggs for 2-3 minutes, or until the whites are set and the yolks are still slightly runny.
Carefully ladle the soup into bowls, ensuring each serving has a poached egg.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 7625 mg | 332% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 217 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 828 mg | 18% | |
*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.
