Name: Sopa de Ajo (Spanish Garlic Soup) Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 1/4 cup olive oil; 8 to 10 large cloves garlic, very thinly sliced; 4 ounces stale bread, torn or thinly sliced; 1 tablespoon smoked paprika (pimentón); 6 to 7 cups chicken stock or vegetable broth; 4 large eggs, whisked; Fine sea salt, to taste; Freshly ground black pepper, to taste

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Introduction

Sopa de Ajo, or Spanish Garlic Soup, is a comforting and flavorful dish perfect for chilly days. This simple soup combines garlic, smoky paprika, and bread in a savory broth, finished with delicate ribbons of egg for extra richness.

A bowl filled with thick, creamy orange soup with a rich texture showing small chunks and swirls of white cream on top, sprinkled with finely chopped green herbs and black pepper. A toasted slice of golden-brown bread rests on the edge of the white bowl, which sits on a white marbled surface. There is another slice of bread partially visible beside the bowl and a silver spoon inside the soup, slightly submerged. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup olive oil
8 to 10 large cloves garlic, very thinly sliced
4 ounces stale bread, torn or thinly sliced
1 tablespoon smoked paprika (pimentón)
6 to 7 cups chicken stock or vegetable broth
4 large eggs, whisked
Fine sea salt and freshly ground black pepper, to taste

Instructions

Step 1: Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2 to 3 minutes, stirring occasionally, until fragrant and just golden. Avoid browning the garlic too much. Stir in the smoked paprika.
Step 2: Add the bread to the pot and toss to coat evenly with the garlic oil. Cook for another 3 minutes, stirring frequently.
Step 3: Pour in 6 cups of chicken stock and stir to combine. Use a wooden spoon to break the bread into smaller pieces as it softens. Bring the soup to a strong simmer.
Step 4: While stirring the soup slowly in a circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently to create delicate egg ribbons throughout the soup.
Step 5: If you prefer a thinner consistency, add up to 1 additional cup of stock. Taste and season with salt, pepper, and additional smoked paprika if desired.
Step 6: Ladle the soup into bowls and serve immediately, while hot and fragrant.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken stock.
Use day-old rustic bread for best texture as it absorbs the broth well without becoming mushy.
Adjust the amount of paprika to control the smokiness and spice level.
Garnish with fresh parsley or a drizzle of good-quality olive oil for a fresh finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. Note that the bread will continue to soften, so the soup may thicken after storing; add a splash of broth or water while reheating to loosen it.

How to Serve

A creamy orange soup with a smooth texture fills a white bowl, topped with scattered chopped green herbs and sprinkled black pepper. There are visible white chunks of cheese or tofu melting gently on the surface. A silver spoon rests inside the bowl, slightly dipped into the soup. On the side, a toasted, golden-brown slice of crusty bread leans against the bowl’s edge, with more bread pieces nearby on a white marbled surface. The overall look is warm, rich, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the chicken stock for vegetable broth, and omit the eggs or replace them with silken tofu blended into the soup for a creamy texture.

What type of bread works best for this soup?

Stale or day-old rustic bread like a baguette or country loaf works best as it soaks up the broth without turning to mush.