Sopa De Ajo Spanish Garlic Soup
Warm your soul with the comforting flavors of Sopa de Ajo, Spanish Garlic Soup, a rustic dish celebrated for its simplicity and rich, smoky aroma. This traditional Spanish recipe combines golden, sautéed garlic with smoked paprika (pimentón) to create a deeply flavorful base, while day-old bread turns soft and hearty, soaking up the savory chicken or vegetable stock. Topped with perfectly poached eggs that add a creamy richness to every bite, this soup is both satisfying and easy to prepare in under 30 minutes. Garnish with a sprinkle of fresh parsley for a pop of color, and serve piping hot for a cozy meal that brings a taste of Spain straight to your table. Perfect as a light dinner or an elegant starter, this garlic-centric recipe is a must-try for fans of bold, Mediterranean flavors.
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Recipe Information
Ingredients
- 8 pieces Garlic cloves
- 3 tablespoons Olive oil
- 150 grams Day-old crusty bread
- 2 teaspoons Smoked paprika (pimentón)
- 4 cups Chicken or vegetable stock
- 4 pieces Eggs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel the garlic cloves and thinly slice them.
Cut the day-old crusty bread into small cubes or tear it into bite-sized pieces.
Heat the olive oil in a large saucepan or stockpot over medium heat.
Add the sliced garlic to the pot and sauté until it turns golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
Add the smoked paprika to the garlic and stir to combine, cooking for another 30 seconds to release the aroma.
Toss in the bread pieces and stir well to coat them in the garlic-paprika oil. Let the bread toast slightly for about 2-3 minutes.
Pour in the chicken or vegetable stock, stirring to ensure everything is combined, and bring the mixture to a gentle simmer.
Season the soup with salt and black pepper. Let it simmer for about 10 minutes, allowing the bread to soften and the flavors to meld.
Using the back of a spoon, create a small well in the soup for each egg. Crack an egg into each well, cover the pot with a lid, and allow the eggs to poach in the soup for 4-5 minutes, or until the whites are set but the yolks remain runny (or longer if firmer yolks are desired).
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls, ensuring each serving includes a poached egg. Garnish with chopped fresh parsley if desired.
Serve immediately while hot, with crusty bread on the side if preferred.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2203 mg | 96% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.6 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 270 mg | 21% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 499 mg | 11% | |
*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.
