Sopa de Ajo (Spanish Garlic Soup)
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5
6 reviews
Excellent
Sopa de Ajo (Spanish Garlic Soup)
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Sopa De Ajo (Spanish Garlic Soup) is thickened with bread, seasoned with smoked paprika and served with poached eggs. Tasty, rustic and easy.
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Ingredients
- 3 tablespoons extra virgin olive oil
- 8 cloves garlic thinly sliced
- 1 ½ tablespoons smoked paprika
- 9 oz French bread 3 cups, 250g, stale or day-old
- 4 cups vegetable stock 1 litre
- 1 cup water or more as needed
- black pepper to taste, ground
- 4 egg
- parsley to serve, chopped fresh flat-leaf
Instructions
- Tear or cut the bread into ½-inch cubes/pieces. Stale bread works best for sopa de ajo.
- 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.
- Add the bread and cook, stirring, until lightly toasted, about 4 minutes.
- Stir in the stock and water and bring nearly to the boil. Then reduce the heat to simmer.
- 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.
- Taste and adjust seasoning of the soup. If the soup is too thick, thin it with a little more water.
- 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
Show Details
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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 371 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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