Sopa de Ajo Recipe (Spanish Soup)

Name: Sopa de Ajo Recipe (Spanish Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 baguette; 4 tablespoons olive oil; 10-12 cloves garlic; 1 tablespoon smoked paprika; 8 cups vegetable broth; 1 tablespoon dry sherry; 3 large eggs; 2 tablespoons chopped parsley; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 servings
Calories
192 kcal
Course
Main Course, Appetizer
Cuisine
Spanish

Sopa de Ajo Recipe (Spanish Soup)

Gael Hudson

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This traditional Spanish garlic soup is delightfully smoky, savory, and has a creamy broth thickened with toasted bread and eggs. It's ready to serve in 30 minutes as a hearty side or starter course!

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Ingredients

Servings

1 baguette sliced into thin pieces
4 tablespoons olive oil divided
10-12 cloves garlic sliced thin
1 tablespoon smoked paprika
8 cups vegetable broth
1 tablespoon dry sherry or red wine vinegar
3 large eggs beaten
2 tablespoons chopped parsley
salt and pepper

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Instructions

Set a large 6-8 quart saucepot over medium heat. Add 2 tablespoon of olive oil to the pot.
Tear enough of the baguette slices into pieces to fill 2 cups. (There should be leftover slices that you can serve on the side with the soup.) Place the torn pieces of bread in the sauce pot and stir to coat in oil. Stir and toast the baguette pieces for 2 to 3 minutes until golden brown. Then remove and set aside for later use.
Add the remaining 2 tablespoons of olive oil to the pot. Add the sliced garlic. Stir the garlic for 2-3 minutes, making sure it does not burn. Stir in the paprika and sauté another 30-60 seconds. Then pour in the broth. Bring to a boil, lower the heat, and simmer for 10 minutes.
Now add in the toasted bread pieces and dry sherry. Stir and allow the bread to dissolve into the soup base.
In a small bowl, beat the eggs. Then stir the soup and slowly drizzle the eggs into the soup to create egg ribbons. Taste, then salt and pepper as needed. Serve warm with a sprinkling of fresh parsley.

Notes

This dish is best when enjoyed freshly prepared. The bread and egg tend to lose their delightful textures when cooled and reheated. That being said, you certainly can save leftovers if you like. Let the soup cool completely before transferring to an airtight container, and store in the refrigerator for up to 3 days.
It is not recommended that you freeze garlic and egg soup.

Nutrition Information

Show Details

Serving 1bowl Calories 192kcal (10%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 61mg (20%) Sodium 1157mg (48%) Potassium 99mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1105IU (22%) Vitamin C 3mg (3%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 192 kcal

% Daily Value*

Serving	1bowl
Calories	192kcal	10%
Carbohydrates	21g	7%
Protein	5g	10%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	61mg	20%
Sodium	1157mg	48%
Potassium	99mg	2%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	1105IU	22%
Vitamin C	3mg	3%
Calcium	44mg	4%
Iron	2mg	11%