Recipe: Sopa de Ajo (Garlic Soup)

Bowl of garlic soup beside garlic cloves

Sopa de Ajo (Spanish Garlic Soup)

This warming Spanish soup builds bold flavor from garlic, olive oil, smoked paprika, bread, stock, and poached eggs.

Ingredients

  • 2 tablespoons olive oil
  • ¼ pound stale bread, crusts removed and cut into ½-inch cubes
  • 4 garlic cloves, minced
  • ½ teaspoon hot pimentón (Spanish smoked paprika)
  • Salt to taste
  • 4 cups chicken stock
  • 3 poached eggs

Directions

  1. Heat the olive oil in a medium pot over medium-high heat. Add the bread and cook about 5 minutes, stirring frequently, until golden.
  2. Add the garlic, pimentón, and a pinch of salt. Cook about 3 minutes, stirring so the garlic and paprika do not scorch.
  3. Add the stock and bring to a boil. Reduce to a gentle simmer and cook for 15 minutes.
  4. Meanwhile, poach the eggs.
  5. Ladle the soup into bowls and top each serving with a poached egg.

Serving Tips

Serve immediately with crusty bread. Use smoked paprika for the characteristic depth; if substituting regular paprika, add cayenne only to taste.

From Garden to Kitchen

Choosing a garlic with the right intensity can change the finished dish. Compare mild, rich, and spicy garlic flavors, learn how to store cured garlic bulbs, or review safe garlic preservation methods for the rest of your harvest.

Garlic Resources for Sopa de Ajo

The variety and condition of the garlic shape this soup’s flavor.

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