Description
Sopa de Ajo, or Spanish garlic soup, is a flavorful and comforting traditional dish made with toasted crusty bread, garlic, smoked paprika, and chicken stock. This hearty soup is enriched with beaten eggs added during cooking to create a silky texture, then garnished with fresh parsley for a bright finish. Perfect for chilly days, it blends rustic ingredients with simple techniques to deliver a warm and satisfying meal.
Ingredients
Main Ingredients
- 5 ounces (3 to 5 slices) crusty white bread, diced into 3/4-inch cubes
- 2 tablespoons extra virgin olive oil
- 10 garlic cloves, thinly sliced
- 2 teaspoons Spanish smoked paprika
- 1 bay leaf
- 1/2 cup chicken stock
- 6 cups low-sodium chicken stock
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 large eggs, lightly beaten
- 2 tablespoons minced fresh flat-leaf parsley
Instructions
- Preheat Oven and Prepare Bread: Preheat your oven or toaster oven to 400°F. Dice the crusty white bread into 3/4-inch cubes to ensure even toasting.
- Toast the Bread: Spread the bread cubes in a single layer on a rimmed baking sheet. Bake for 15 minutes, tossing halfway through, until the bread is crisp and golden brown. Remove and set aside.
- Sauté the Garlic: Heat the extra virgin olive oil in a Dutch oven or heavy-bottomed saucepan over medium heat. Add the thinly sliced garlic and cook until it turns lightly golden, about 2 to 3 minutes. Stir in the Spanish smoked paprika and cook for an additional 30 seconds until fragrant.
- Add Bread and Liquids: Toss in the toasted bread cubes and the bay leaf, coating them well with the garlic and paprika-infused oil. Pour in 1/2 cup of chicken stock and the fresh lemon juice, cooking until mostly absorbed by the bread, approximately 3 minutes.
- Simmer the Soup: Add the remaining 6 cups of low-sodium chicken stock. Season with 3/4 teaspoon kosher salt and freshly ground black pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes to develop the flavors.
- Incorporate Eggs: With the soup gently simmering, slowly drizzle in the lightly beaten eggs while continuously stirring to create delicate egg ribbons. Allow the eggs to cook and set for about 1 minute.
- Finish and Serve: Remove the bay leaf if desired. Ladle the soup into bowls, garnish with the minced fresh flat-leaf parsley, and serve hot for a comforting meal.
Notes
- Using day-old or slightly stale bread helps achieve a better texture when toasted.
- Adjust the amount of smoked paprika to taste for varied smokiness.
- For a vegetarian version, substitute chicken stock with vegetable broth, omitting eggs or replacing with a vegan alternative.
- Be sure to drizzle the eggs slowly and stir continuously to avoid large clumps and create smooth egg ribbons.
- Sopa de Ajo pairs well with a simple green salad or crusty bread on the side for a complete meal.
