Sopa de Ajo (Spanish Roasted Garlic and Bread Soup)

Name: Sopa de Ajo (Spanish Roasted Garlic and Bread Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: garlic 8 pcs; olive oil 2 tbsp; baguette 120 g; chicken stock 700 ml; smoked paprika 1 tsp; eggs 2 ea; salt 0.75 tsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Thinly sliced garlic warmed slowly in olive oil until pale gold sets the flavor of the pot.

Pushed further, it turns bitter and the whole pot tastes of it. Day-old baguette soaks up the chicken stock and partly dissolves, thickening the broth without flour, while smoked paprika tints it red and adds a faint smoky note. Beaten egg poured in a thin stream sets into soft ribbons rather than curds.

Ingredients

servings

IngredientAmount

garlic8 pcs

eggs2 ea

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Instructions

6 steps

1

Slice 8 garlic cloves thinly so they cook evenly, and tear 120 g day-old baguette into bite-size pieces.

Beat 2 eggs in a small bowl, then measure the stock, paprika, and salt before heating the pot.
2

Warm 2 tbsp olive oil in a pot over low heat, then add the sliced garlic.

Cook for about 3 minutes, stirring often, until it smells sweet and turns pale gold, but lower the heat if the edges brown quickly.
3

Add the baguette pieces and 1 tsp smoked paprika, then stir for only about 1 minute.

Let the bread absorb the garlic oil and take on a light crust, while keeping the paprika from scorching.
4

Pour in 700 ml chicken stock and scrape the bottom of the pot to release the toasted flavor.

Once it starts bubbling, reduce to low heat and simmer for about 10 minutes so the bread softens and thickens the broth.
5

Keep the soup hot but not violently boiling, then pour in the beaten eggs in a thin stream.

Stir slowly with chopsticks or a spoon so the eggs set into delicate strands instead of large clumps.
6

Season with 0.75 tsp salt, taste the broth, and turn off the heat before the bread fully disappears.

Serve while hot, when the soup is lightly thickened and the garlic flavor tastes mellow rather than sharp.