Sopa de Ajo (Spanish Garlic Soup)

 Sopa de Ajo (Spanish Garlic Soup) Recipe

Here’s a traditional Spanish Sopa de Ajo (Garlic Soup) recipe-warm, rustic, and full of bold flavors.

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Ingredients (Serves 4)

6 cups (1.5 liters) chicken or vegetable broth

8-10 cloves garlic, thinly sliced

4 tablespoons olive oil (extra virgin preferred)

4 slices day-old crusty bread, torn into chunks (preferably rustic country bread)

2 teaspoons sweet Spanish paprika (pimentón dulce)

½ teaspoon smoked paprika (optional, for a deeper flavor)

4 large eggs

Salt and freshly ground black pepper, to taste

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Instructions

1. Toast the bread

Heat 2 tablespoons olive oil in a large pot over medium heat.

Add bread chunks and fry until golden and crisp. Remove and set aside.

2. Cook the garlic

Add the remaining olive oil to the pot.

Add sliced garlic and cook gently until golden (do not burn-it turns bitter).

3. Add the paprika

Stir in the sweet and smoked paprika. Cook for 10-15 seconds to release aroma.

4. Simmer the soup

Immediately pour in the broth to prevent burning the paprika.

Bring to a simmer and add the toasted bread back into the pot.

Season with salt and pepper. Let it simmer for about 10 minutes so the bread softens.

5. Add the eggs

Crack the eggs directly into the soup (one per person).

Poach gently for 3-4 minutes until whites are set but yolks remain soft.

6. Serve

Ladle into bowls, making sure each serving has an egg.

Serve hot, with extra crusty bread on the side if desired.

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Tips & Variations

For a heartier version, add diced Spanish chorizo before the garlic.

Use pimentón de la Vera for an authentic smoky flavor.

If you prefer scrambled eggs in the soup, beat the eggs first and stir them in slowly while simmering.