Name: Sopa de Ajo (Spanish Garlic Soup) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 1/4 cup olive oil; 8 to 10 large cloves garlic, very thinly sliced; 4 ounces stale bread, torn or thinly sliced; 1 tablespoon smoked paprika (pimentón); 6 to 7 cups chicken stock or vegetable broth; 4 large eggs, whisked; Fine sea salt, to taste; Freshly ground black pepper, to taste

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Introduction

Sopa de Ajo, or Spanish Garlic Soup, is a comforting and flavorful dish that celebrates simple ingredients. This traditional soup combines garlic, smoky paprika, and rustic bread in a warm, hearty broth perfect for any day.

A white bowl filled with a creamy orange soup topped with small pieces of white cheese and finely chopped green herbs, giving it a fresh touch. The surface of the soup is smooth with tiny bubbles and a few specks of black pepper scattered on top. One toasted golden brown slice of bread with a crunchy texture leans against the inside edge of the bowl, showing its airy and porous crumb. Another piece of toasted bread lies partly visible near the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup olive oil
8 to 10 large cloves garlic, very thinly sliced
4 ounces stale bread, torn or thinly sliced
1 tablespoon smoked paprika (pimentón)
6 to 7 cups chicken stock or vegetable broth
4 large eggs, whisked
Fine sea salt and freshly ground black pepper, to taste

Instructions

Step 1: Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2 to 3 minutes, stirring occasionally, until fragrant and just golden. Be careful not to let the garlic brown too much. Stir in the smoked paprika.
Step 2: Add the stale bread to the pot and toss to coat it evenly in the garlic oil. Continue cooking for another 3 minutes, stirring frequently to prevent sticking.
Step 3: Pour in 6 cups of chicken stock and stir to combine. Use a wooden spoon to gently break the bread into smaller pieces as it softens. Bring the soup to a strong simmer.
Step 4: While stirring the soup slowly in a circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently to form delicate egg ribbons throughout the soup.
Step 5: If you prefer a thinner consistency, add up to 1 additional cup of stock. Taste and season with fine sea salt, freshly ground black pepper, and more smoked paprika if desired.
Step 6: Ladle the soup into bowls and serve immediately, enjoying it hot and fragrant.

Tips & Variations

Use a day-old rustic bread like country loaf or baguette for the best texture and flavor.
For a vegetarian version, substitute chicken stock with a rich vegetable broth.
Add a pinch of crushed red pepper flakes with the paprika for a slight kick.
Whisk the eggs well to ensure smooth, delicate egg ribbons in the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the eggs from overcooking and becoming rubbery.

How to Serve

A white bowl filled with a thick, textured soup showing a mix of soft, shredded white bits and bright orange-red broth layers all stirred together, creating a marbled effect with scattered black pepper on top; a silver spoon rests inside the bowl sinking into the soup. Part of a second similar bowl and a white marbled surface are seen around the main bowl, with a whole garlic bulb resting on a white bowl with black zigzag patterns just at the edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of stale bread?

Stale bread works best because it absorbs the broth without becoming too mushy. If using fresh bread, toast it lightly to dry it out before adding to the soup.

What if I don’t have smoked paprika?

You can use regular sweet paprika as a substitute, but the smoky depth will be milder. Adding a small amount of chipotle powder can also provide a smoky flavor.