If you are looking to cozy up with a bowl of something hearty and spirited, the Sopa de Ajo (Spanish Garlic Soup) Recipe is an absolute must-try. This traditional Spanish dish comes alive with the robust flavors of garlic, smoky paprika, and rich chicken stock, all rounded off by the comforting bite of rustic bread and the silkiness of egg ribbons. It is a simple, soul-warming soup that manages to feel elegant yet utterly approachable, perfect for those moments when you want to treat yourself with minimal fuss but maximum flavor.
Ingredients You’ll Need
Getting your ingredients together for this soup is a breeze, and each component really pulls its weight to create an unforgettable flavor profile. Every item is essential, from the fragrant garlic to the smoky punch of paprika, the savory stock, and the texture from bread and eggs that brings everything to life.
- 1/4 cup olive oil: This forms the aromatic base and helps to sauté the garlic to golden perfection.
- 8 to 10 large cloves garlic, very thinly sliced: The star of the show, thin slices ensure the garlic releases flavor without becoming overpowering.
- 4 ounces stale bread, thinly sliced or torn into pieces: Provides body and texture, soaking up the flavorful broth beautifully.
- 1 tablespoon smoked paprika: Adds a vibrant color and a smoky depth that defines the character of the soup.
- 6 to 7 cups chicken stock (or vegetable broth): Creates the rich, savory soup base; vegetable broth is a great alternative for vegetarians.
- 4 large eggs, whisked: Turn into delicate ribbons that add silkiness and a lovely visual appeal.
- Fine sea salt and freshly-ground black pepper: Essential seasonings to balance and enhance every bite.
How to Make Sopa de Ajo (Spanish Garlic Soup) Recipe
Step 1: Sauté the Garlic and Bread
Begin by heating the olive oil in your stockpot over medium heat. Add the thinly sliced garlic and sauté gently for about 2 to 3 minutes. You want the garlic to become fragrant and just lightly golden – be careful not to burn it because that can introduce bitterness. Then, stir in the smoked paprika, which immediately brightens the aroma and color of the soup. Toss in the bread pieces and continue cooking for another 3 minutes, stirring often to make sure none of the garlic burns and the bread gets fully coated in that wonderful garlic-infused oil.
Step 2: Simmer the Soup
Pour in 6 cups of chicken stock and stir everything together. Break up the bread into your preferred chunk size with a wooden spoon as the bread absorbs the liquid and begins to soften. Allow the soup to come to a brisk simmer, where all the flavors meld and the soup thickens slightly from the bread. This step brings that comforting, rustic feel that’s at the heart of the recipe.
Step 3: Add the Eggs
Here’s the fun part: stir the soup in a slow circular motion to create a gentle whirlpool. While stirring continuously, slowly drizzle in the whisked eggs. This technique forms delicate ribbons of egg throughout the soup, creating a silky texture and visual interest that feels so special. It adds a velvety richness without the heaviness.
Step 4: Season to Taste
If you prefer your soup a bit more brothy, add the extra cup of stock now. Then taste and season with salt, freshly ground black pepper, and a little more smoked paprika if you want to amplify the smoky flavor. Remember, seasoning is where it all comes together, so take your time adjusting the flavors to your comfort and palate.
Step 5: Serve Immediately
This soup is best enjoyed fresh and hot. Ladle it into bowls and prepare to savor every spoonful of that garlicky goodness and smooth egg ribbons.
How to Serve Sopa de Ajo (Spanish Garlic Soup) Recipe
Garnishes
To elevate your soup even more, consider garnishing with a sprinkle of fresh parsley or a few shavings of Manchego cheese. A drizzle of good quality olive oil adds a lovely finish and luxurious mouthfeel.
Side Dishes
This soup pairs beautifully with a crisp green salad or some roasted vegetables to add a fresh contrast. Crusty bread on the side is always a welcome addition, perfect for dunking into the flavorful broth.
Creative Ways to Present
For a fun twist, serve the soup in individual small clay cazuelas for an authentic Spanish touch. You can also top each bowl with a poached egg instead of egg ribbons for a bit of richness, or sprinkle with smoked paprika just before serving for added color and aroma.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Sopa de Ajo (Spanish Garlic Soup) Recipe in an airtight container in the refrigerator for up to 3 days. The bread may absorb more liquid overnight, so before reheating, give it a good stir and add a splash of broth or water to loosen it up if needed.
Freezing
While you can freeze this soup, keep in mind that the texture of the bread and eggs might change slightly after thawing. If you choose to freeze, use a freezer-safe container and consume within 2 months for the best taste.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent the soup from sticking or scorching. Adding a bit of extra broth can help restore the soup’s lovely consistency and prevent it from being too thick.
FAQs
Can I make Sopa de Ajo vegetarian?
Absolutely! Simply swap the chicken stock for a flavorful vegetable broth, and you’ll still get that rich, comforting taste without compromising on flavor.
What type of bread works best?
A plain, stale baguette or any rustic white bread is ideal because its sturdy texture soaks up the broth without disintegrating completely, offering a pleasant mouthfeel.
Can I use fresh paprika instead of smoked?
While fresh sweet paprika adds flavor, the smoky kind is key to authentic Sopa de Ajo. If you don’t have smoked paprika, consider adding a small pinch of smoked salt or a little chipotle powder for a similar smoky note.
Is there a way to make the soup less garlicky?
If raw garlic flavor is too intense, you can reduce the number of cloves slightly or sauté the garlic just a little longer to mellow its sharpness, but don’t skip it entirely since garlic is the hero here.
Can I substitute eggs?
The eggs give the soup its unique texture, but if you prefer to skip them, you can add a dollop of yogurt or cream at the end for some creaminess or serve with a poached egg for a different take.
Final Thoughts
I cannot recommend enough that you give this Sopa de Ajo (Spanish Garlic Soup) Recipe a try. It’s pure comfort in a bowl, simple yet incredibly flavorful, and reliably satisfying any day of the week. Whether you’re feeding friends or just treating yourself, this soup will deliver warmth and happiness with every spoonful.
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Sopa de Ajo (Spanish Garlic Soup) Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3 to 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Description
Sopa de Ajo is a classic Spanish garlic soup known for its comforting and cozy flavors. Made with simple ingredients like garlic, stale bread, smoked paprika, and eggs, this easy-to-make soup comes together in under 30 minutes and delivers a warm, hearty meal perfect for any day.
Ingredients
Soup Base
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, very thinly sliced
- 4 ounces stale bread, thinly sliced or torn into pieces
- 1 tablespoon smoked paprika
- 6 to 7 cups chicken stock (or vegetable broth)
- fine sea salt and freshly-ground black pepper, to taste
Eggs
- 4 large eggs, whisked
Instructions
- Sauté the garlic and bread: Heat the olive oil in a large stockpot over medium heat. Add the thinly sliced garlic and sauté for 2-3 minutes, stirring occasionally, until fragrant and lightly golden, taking care not to overcook or burn the garlic. Stir in the smoked paprika to combine. Add the stale bread pieces and toss them to coat evenly with the garlic oil. Continue cooking for an additional 3 minutes, stirring frequently to prevent burning.
- Simmer: Pour in 6 cups of chicken stock and stir to combine, breaking up the bread with a wooden spoon into your preferred size. Bring the soup to a rapid simmer over medium heat.
- Add the eggs: Create a gentle whirlpool in the simmering soup by stirring with one hand using a wooden spoon. Slowly pour the whisked eggs into the center of the whirlpool while continuing to stir gently, which will form delicate egg ribbons throughout the soup.
- Season: If you prefer a thinner soup, add the remaining 1 cup of stock. Taste and season with fine sea salt, freshly ground black pepper, and additional smoked paprika if desired to enhance the flavor.
- Serve: Ladle the soup into bowls and serve immediately for the best flavor and texture. Enjoy your warm and comforting sopa de ajo!
Notes
- Bread: Use a plain bread such as a basic baguette for authentic texture and flavor; stale bread works best as it soaks up the broth while maintaining some structure.
- Smoked Paprika: Ensure your smoked paprika is fresh to bring vibrant smoky flavor and color to the soup.
- Eggs: For a variation, you may use poached eggs instead of whisked egg ribbons for a different texture; see related notes in the recipe post.
