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
Scale
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
