Sopa de Ajo (Spanish Roasted Garlic and Bread Soup)
Sopa de ajo is a rustic Spanish garlic soup built by gently sauteing thinly sliced garlic in olive oil over low heat until fragrant and pale gold - burning the garlic introduces bitterness that ruins the broth. Torn pieces of day-old baguette and smoked paprika are toasted briefly in the garlic oil, absorbing the fat and developing a light crust before chicken stock is poured in. The soup simmers for about ten minutes, during which the bread softens and partially dissolves, thickening the broth while retaining some texture. Beaten eggs are streamed into the hot soup in a thin ribbon, setting into delicate strands that add protein and body. The smoked paprika gives the broth a warm reddish hue and a subtle charred note that pairs with the mellow sweetness of the slow-cooked garlic.
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Instructions
- 1
Slice garlic thinly and cut baguette into small pieces.
- 2
Gently saute garlic in olive oil over low heat.
- 3
Add bread and paprika, stirring to toast lightly.
- 4
Pour in stock and simmer 10 minutes so bread softens.
- 5
Stream in beaten eggs while stirring, then season with salt.
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