Sopa de Ajo (Spanish Garlic Soup)
Made with simple pantry staples like garlic, olive oil, eggs and day-old bread, Sopa de Ajo (Spanish garlic soup), is extremely easy and cheap to make!
Servings: 4
Ingredients
- 1/4 cup olive oil extra virgin
- 15 garlic cloves finely sliced
- 1 tbsp smoked paprika
- 4 oz stale white bread torn or cut into small pieces (4 - 5 large slices)
- 6 cups vegetable or chicken stock
- 4 eggs
- salt and pepper
Instructions
- Fry aromatics: In a large pot on a medium - high heat, bring the olive oil to heat. Add the garlic to the pot and fry for 2 minutes, stirring often to ensure the garlic does not burn. Add the smoked paprika and stir through for 2 minutes or until fragrant.
- Bread & stock: Add the torn up bread to the pot and stir through until it's well coated in the oil and spices. Add the chicken or vegetable stock and season with salt and pepper. Bring to the boil then reduce the heat to low and leave to simmer for 10 minutes.
- Eggs: While the soup simmers, whisk two eggs. Slowly drizzle the eggs into the soup in a slow and steady stream, stirring them through with a wooden spoon. Crack the remaining two eggs straight into the soup and cover the pot with a lid. Leave to simmer for 5 minutes or until the eggs are poached.
- Serve: Ladle the soup into bowls and serve immediately.
Video
Notes
Bread - You must use day-old or stale white bread for this recipe! I like to use a sourdough or rustic white loaf.
Eggs - You can always add more eggs to poach depending on how many people you are serving this to!
Paprika - Make sure you get your hands on the best paprika you can find!
Nutrition
Calories: 282kcal | Carbohydrates: 19g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 201mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1101IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg
