Sopa de Ajo

Name: Sopa de Ajo
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 200g Rustic Bread, day-old, thinly sliced or torn into small pieces; 8 cloves of Garlic, thinly sliced; 60ml Extra Virgin Olive Oil, about 4 tbsp; 1 tbsp Sweet Spanish Paprika, pimentón dulce; 100g Jamón Serrano, finely diced; 1.2 l Water, or light chicken stock; 1 leaf of Bay Leaf; 4 Eggs; Some Salt, to taste

Sopa de Ajo is a rustic, comforting Spanish garlic soup that marries crusty bread, smoky paprika and savory Jamón Serrano in a fragrant olive-oil broth. Simple yet deeply flavorful, the soup is finished with gently poached eggs that add silkiness and richness to every spoonful. It’s perfect as a warming starter or a hearty light meal.

Sopa de Ajo is a rustic, comforting Spanish garlic soup that marries crusty bread, smoky paprika and savory Jamón Serrano in a fra... Show more

Traditional Spanish Recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

30 min

Price

0,91 €

Calories

389 kcal

low calorie

easy

one pot

low carb

Method

Prep the bread

Tear the day-old Rustic Bread into bite-size pieces, thinly slice the Garlic, and finely dice the Jamón Serrano if it isn't already.

Build the base

Warm the Extra Virgin Olive Oil in a large pot over medium heat. Add the diced jamón and cook for 2 minutes until it starts to crisp at the edges, then add the sliced garlic and cook for 30 seconds more, just until fragrant. Take the pot off the heat and stir in the Sweet Spanish Paprika right away so it doesn't burn, then add the torn bread and toss until coated. Pour in the Water or light chicken stock and add the Bay Leaf, then bring everything to a gentle simmer.

Simmer the soup

Keep the soup at a gentle simmer for 10 minutes, stirring once or twice, until the bread has broken down and the broth looks thick and rustic.

Poach the eggs

Crack the Eggs one at a time into the soup, spacing them apart so they don't merge. Cover and cook for 3 minutes, until the whites are just set and the yolks still look soft.

Season and serve

Taste and add Salt as needed. Remove the bay leaf, then ladle the soup into warm bowls so each serving gets plenty of broth, bread, jamón, and an egg.