Name: Sopa de Ajo Recipe (Spanish Garlic Soup) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 1 baguette, sliced into thin pieces; 4 tablespoons olive oil, divided; 10-12 cloves garlic, sliced thin; 1 tablespoon smoked paprika; 8 cups vegetable broth; 1 tablespoon dry sherry (or red wine vinegar); Salt and pepper, to taste; 3 large eggs, beaten; 2 tablespoons chopped parsley

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Introduction

Sopa de Ajo, or Spanish garlic soup, is a comforting and flavorful dish perfect for chilly days. This simple recipe transforms everyday ingredients like garlic, bread, and paprika into a rich, satisfying soup with delicate egg ribbons.

The image shows a bowl of red soup with a slightly oily surface and small bits of cooked egg mixed in, garnished with a green leaf in the center. The bowl is white with a brown base, sitting on a white plate with two slices of toasted bread, light golden with a crunchy texture. Another similar bowl of soup is in the background along with a large blue pot partly visible. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 baguette (sliced into thin pieces)
4 tablespoons olive oil (divided)
10-12 cloves garlic (sliced thin)
1 tablespoon smoked paprika
8 cups vegetable broth
1 tablespoon dry sherry (or red wine vinegar)
3 large eggs (beaten)
2 tablespoons chopped parsley
Salt and pepper

Instructions

Step 1: Set a large 6-8 quart saucepot over medium heat. Add 2 tablespoons of olive oil to the pot.
Step 2: Tear enough of the baguette slices into pieces to fill 2 cups. (Reserve leftover slices to serve on the side.) Place the torn bread pieces in the pot and stir to coat them with oil. Toast the bread for 2 to 3 minutes until golden brown, then remove and set aside.
Step 3: Add the remaining 2 tablespoons of olive oil to the pot. Add the sliced garlic and stir for 2-3 minutes, being careful not to let it burn. Stir in the smoked paprika and sauté for 30-60 seconds.
Step 4: Pour in the vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
Step 5: Add the toasted bread pieces and dry sherry to the pot. Stir and allow the bread to break down and dissolve into the soup base.
Step 6: In a small bowl, beat the eggs. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create delicate egg ribbons. Season with salt and pepper to taste.
Step 7: Serve the soup warm, sprinkled with fresh chopped parsley.

Tips & Variations

Use day-old or slightly stale baguette for better texture when toasting.
Add a pinch of cayenne pepper for a subtle spicy kick.
Substitute chicken broth for vegetable broth for a richer flavor.
For a heartier soup, add cooked chorizo slices or diced ham.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve the texture of the egg ribbons. Avoid boiling the soup after reheating, as this may toughen the eggs.

How to Serve

A white bowl filled with bright orange-red soup that has a bubbly, slightly oily surface and visible chunks of sliced mushrooms. The soup is garnished with a single fresh green parsley leaf in the center. The bowl is placed on a white plate with three pieces of toasted, slightly crusty bread with light brown spots and holes. Behind and to the right of the bowl is a blue pot with more of the same soup inside, showing a thick, chunky texture. In the back left, there is a partial view of another white bowl filled with the same soup, also garnished with parsley. All items rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of toasted bread?

Toasted bread is key to adding texture and absorbing the flavors without becoming mushy. Using fresh bread will result in a softer soup, so toasting is recommended.

Is there a vegan alternative to the eggs?

Yes, you can skip the eggs or use silken tofu blended to a creamy consistency for a similar texture. Another option is to thicken the soup with a slurry of cornstarch and water.