Sopa de Ajo Recipe (Spanish Soup)
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
8 servings
-
Calories
192 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Spanish
Sopa de Ajo Recipe (Spanish Soup)
Report
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!
Share:
Ingredients
- 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 egg beaten
- 2 tablespoons parsley chopped
- salt
- black pepper
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
