Sopa de Ajo (Garlic Soup) Recipe
There’s something magical about gathering around the table with a bowl of Sopa de Ajo (Garlic Soup)—a Spanish classic that’s nourishing, savory, and wonderfully simple. With just a few humble ingredients, you can transform day-old bread and a handful of garlic into a deeply flavorful soup that comforts with each spoonful. This recipe is an ode to rustic Spanish cooking, where every element shines: the golden garlic, smoky paprika, and poached eggs that turn each bite into pure joy. As soul-warming as it is easy, this is one of those dishes you’ll crave again and again.
Ingredients You’ll Need
The beauty of Sopa de Ajo (Garlic Soup) lies in its simplicity—each ingredient serves an important role in building layers of flavor, texture, and color. Embrace the basics and let quality ingredients shine for the best result!
- Olive oil: Use good-quality olive oil—the base that imparts richness and helps bloom the garlic’s flavor.
- Garlic cloves: Thinly sliced and gently cooked, garlic is the undisputed star of this soup, creating its signature aroma and taste.
- Chicken or vegetable broth: This forms the flavorful soup base; choose homemade or low-sodium for best results.
- Smoked paprika: Brings an unmistakable smoky depth and color, elevating the humble garlic to new heights.
- Ground cumin (optional): Adds a subtle earthiness; optional, but lovely if you fancy a hint of warmth.
- Day-old crusty bread: The heart of traditional Sopa de Ajo (Garlic Soup); bread thickens the broth and gives the soup its rustic body.
- Salt and black pepper: Season generously to make the flavors pop—taste as you go!
- Eggs: Each egg is poached right in the broth, giving every bowl a luscious, creamy centerpiece.
- Fresh parsley: Chopped parsley adds a bright, fresh finish—don’t skip this simple but effective garnish.
How to Make Sopa de Ajo (Garlic Soup)
Step 1: Gently Sauté the Garlic
Begin by heating the olive oil in a large pot over medium heat. Add the sliced garlic and let it cook for just 1-2 minutes until it’s golden and wonderfully fragrant. Take care not to let the garlic burn—stir frequently and keep an eye on it, since that golden edge is what gives Sopa de Ajo (Garlic Soup) its signature aroma and flavor base.
Step 2: Add Smoked Paprika and Cumin
Sprinkle the smoked paprika into the garlicky oil, and the ground cumin if you’re using it. Stir well to coat the garlic slices and awaken the spices—this step infuses the oil with smoky warmth that will flavor the entire soup.
Step 3: Stir in the Bread
Add the torn pieces of day-old bread to the pot, tossing them so they soak up the garlicky paprika oil. The bread will start to absorb all those great flavors, becoming the rustic backbone of this Spanish soup.
Step 4: Pour in Broth and Simmer
Carefully pour in the chicken or vegetable broth, stirring to mix everything together. Season with salt and black pepper to taste. Let the soup simmer gently for about 10 minutes, stirring occasionally. As it cooks, the bread will soften and thicken the soup, giving Sopa de Ajo (Garlic Soup) its comforting texture.
Step 5: Poach the Eggs
When the soup base is ready, gently crack the eggs one at a time directly into the simmering broth, spacing them out so each has room to poach. Cover the pot and let them cook for 4-5 minutes—just enough so the whites are set but the yolks remain deliciously runny, perfect for swirling into each serving.
Step 6: Serve and Garnish
Ladle the hot soup into bowls, making sure each person gets a poached egg. Finish with a healthy sprinkling of chopped fresh parsley for color and a burst of brightness. Serve immediately, while everything is piping hot and inviting.
How to Serve Sopa de Ajo (Garlic Soup)
Garnishes
Fresh chopped parsley is a classic way to finish Sopa de Ajo (Garlic Soup)—it adds color and a pop of herbaceous flavor. For extra flair, you could also try a drizzle of extra-virgin olive oil, a pinch of smoked paprika, or even a few shavings of Manchego cheese beside the parsley. Let your taste buds guide you!
Side Dishes
A crisp green salad or a simple plate of marinated olives pairs perfectly with Sopa de Ajo (Garlic Soup), cutting through the hearty richness with a touch of freshness. Traditional Spanish tapas, like roasted peppers or jamón, also make delightful companions if you want a more festive spread.
Creative Ways to Present
Try serving Sopa de Ajo (Garlic Soup) in rustic clay bowls for an authentic Spanish feel or use small ramekins for an appetizer portion at your next dinner party. For a cozier touch, invite each guest to break their own egg into the hot soup tableside—the interactive element brings so much joy and anticipation!
Make Ahead and Storage
Storing Leftovers
If you have extra Sopa de Ajo (Garlic Soup), simply let it cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to three days—just know that the bread will continue to soften, thickening the soup further but still tasting delicious.
Freezing
While the soup base (without eggs) can be frozen for up to a month, it’s best to add fresh eggs when reheating. Portion the soup base into freezer-safe containers, leaving a little headroom for expansion, then thaw in the refrigerator overnight when you’re ready to enjoy it again.
Reheating
Reheat Sopa de Ajo (Garlic Soup) gently over medium-low heat, stirring often so it heats evenly and doesn’t scorch. If you’re adding fresh eggs, simply poach them in the hot soup just like in the original recipe. Top with parsley or your favorite garnishes, and serve piping hot.
FAQs
Can I use fresh bread instead of day-old bread?
Day-old bread is traditional because it better absorbs the flavors and helps thicken the soup without becoming mushy. If you only have fresh bread, you can toast it lightly first to mimic that slightly dry, sturdy texture.
Is it possible to make Sopa de Ajo (Garlic Soup) vegan?
Absolutely! Use vegetable broth and simply leave out the eggs. If you want an extra protein boost, try adding some cooked white beans or chickpeas for a heartier vegan version.
What type Soup
Smoked Spanish paprika (pimentón) is a must for authentic flavor and color in Sopa de Ajo (Garlic Soup). If you can’t find it, a good-quality sweet paprika works in a pinch, but that subtle smokiness is truly special if you can get it.
Can I make this dish ahead of time?
The soup base can be made a day ahead and stored in the fridge. For best results, poach the eggs fresh just before serving, so the yolks are perfectly runny and velvety when served.
How can I adjust the texture of the soup?
If you like a thinner soup, simply reduce the amount of bread or add a splash more broth as it simmers. Prefer it thicker? Let it cook a bit longer so the bread breaks down further, or use a rustic, chewy bread for more body.
Final Thoughts
If your soul needs comforting or you’re just in search of something soulful and flavor-packed, Sopa de Ajo (Garlic Soup) is here to warm your heart. It’s proof that simple ingredients can create a meal that’s rich with history and deliciousness. I hope you give this beloved Spanish soup a try and share it with the people you love—it always tastes better that way!
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Sopa de Ajo (Garlic Soup) Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Sopa de Ajo, or Spanish Garlic Soup, is a comforting and flavorful dish perfect for cold weather. This easy-to-make soup features a rich broth infused with garlic, smoked paprika, and crusty bread, topped with poached eggs for a hearty meal.
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 6 cloves garlic, thinly sliced
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cumin (optional)
- 4 slices day-old crusty bread, torn into pieces
- Salt and black pepper to taste
- 4 large eggs
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil: In a large pot over medium heat, warm olive oil. Add sliced garlic and cook for 1-2 minutes until golden.
- Add seasonings: Stir in smoked paprika and cumin. Add torn bread, coat with garlic and oil.
- Pour in broth: Add broth, bring to a simmer. Season with salt and pepper. Simmer for 10 minutes.
- Poach the eggs: Crack eggs into the soup, space them apart. Cover and poach for 4-5 minutes.
- Serve: Ladle soup and an egg into each bowl. Garnish with parsley and serve hot.
Notes
- For extra flavor, rub the bread with a cut clove of garlic before tearing it.
- This rustic Spanish soup is perfect on a cold day and pairs well with a glass of dry sherry.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 190mg
