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5.0 from 9 votes

Sopa de Ajo (Spanish Garlic Soup)

Sopa De Ajo (Spanish Garlic Soup) is thickened with bread, seasoned with smoked paprika and served with poached eggs. Tasty, rustic and easy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 371 kcal
Course: Soup
Cuisine: Spanish

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 8 cloves garlic thinly sliced
  • 1 ½ tablespoons smoked paprika
  • 9 oz (3 cups, 250g) stale or day-old French bread
  • 4 cups (1 litre) vegetable stock
  • 1 cup water or more as needed
  • ground black pepper to taste
  • 4 eggs
  • chopped fresh flat-leaf parsley to serve

Instructions

    Cup of Yum
  1. Tear or cut the bread into ½-inch cubes/pieces. Stale bread works best for sopa de ajo.
  2. Heat the oil in a large pot over a medium-low heat. Add the sliced garlic and cook, stirring, for 3 minutes or until it begins to turn golden, then stir in the paprika.
  3. Add the bread and cook, stirring, until lightly toasted, about 4 minutes.
  4. Stir in the stock and water and bring nearly to the boil. Then reduce the heat to simmer.
  5. One by one, crack an egg into a small dish, make a small indentation in the soup and pour in the egg. Then repeat with the remaining eggs. Cover the soup with a lid and allow the eggs to poach for 3 minutes or until set.
  6. Taste and adjust seasoning of the soup. If the soup is too thick, thin it with a little more water.
  7. Serve the sopa de ajo divided between four bowls with each serving getting an egg. Top with parsley.

Notes

  • Serving Suggestions
  • Storing: Store this soup in an airtight container in the fridge for 3-4 days before reheating and serving.
  • Freezing: Soaked bread and poached eggs do not freeze well therefore freezing is not recommended.
  • Depending on the type of bread, the eggs can sink instead of sit on the top of the sopa de ajo and poach. They sink for me sometimes and I fish them out and finish them in a frying pan. You may wish to simply fry or poach the eggs separately and serve them on top of the soup. You can also just stir the eggs into the soup, like egg drop soup.
  • Don’t have stale bread at home? Tear your bread into cubes and toast it up in the oven until bread cubes are dried out like homemade croutons. 
  • Make sure you’re cooking the garlic over a heat that is low enough to not burn the garlic after a few minutes. Garlic cooks quickly and can become burned and bitter if not watched.
  • Depending on the type of bread used, the eggs can sink instead of sit on the top of the sopa de ajo and poach. They sink for me sometimes and I fish them out and finish them in a frying pan. You may wish to simply fry or poach the eggs separately and serve them on top of the soup.
  • Serve with Milk Rolls or Herb and Cheese Skillet Rolls.
  • Serve as a starter/appetizer to a Spanish meal.
  • Enjoy small bowls of Sopa de Ajo as traditional tapas alongside other Spanish dishes, such as Spanish Beans, patatas bravas and Spanish Omelet.

Nutrition Information

Calories 371kcal (19%) Carbohydrates 43g (14%) Protein 15g (30%) Fat 16g (25%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 164mg (55%) Sodium 396mg (17%) Potassium 226mg (6%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 1531IU (31%) Vitamin C 2mg (2%) Calcium 71mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 371

% Daily Value*

Calories 371kcal 19%
Carbohydrates 43g 14%
Protein 15g 30%
Fat 16g 25%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 164mg 55%
Sodium 396mg 17%
Potassium 226mg 5%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 1531IU 31%
Vitamin C 2mg 2%
Calcium 71mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.