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Sopa de Ajo (Spanish Garlic Soup)

A traditional Castilian garlic and bread soup flavored with smoked paprika and enriched with eggs. A humble yet flavorful comfort food.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Appetizer, Soup
Cuisine: European, Spanish
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 0.25 cup extra virgin olive oil
  • 8 cloves garlic thinly sliced
  • 4 slices stale bread crusty artisan style, cubed
  • 1 tbsp smoked paprika Pimentón de la Vera
  • 2 oz Serrano ham diced (optional)
Liquid & Finish
  • 6 cups chicken broth or vegetable broth/water
  • 4 large eggs beaten or whole
  • 1 tbsp parsley chopped
  • 1 pinch salt to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add sliced garlic (and ham if using). Cook until garlic is pale golden.
  2. Add bread cubes to the pot and stir to coat in oil. Toast for 2-3 minutes.
  3. Remove pot from heat and sprinkle in paprika. Stir immediately to prevent burning.
  4. Return to heat and pour in broth. Bring to a boil, then simmer gently for 10-15 minutes.
  5. For egg ribbons: Beat eggs and slowly drizzle into the simmering soup while stirring. For poached: Crack whole eggs into soup and cook 3 mins.
  6. Season with salt to taste and garnish with fresh parsley before serving.

Notes

Using stale bread is essential for the correct texture; fresh bread can become too mushy.