Sopa de Ajo Recipe (Spanish Garlic Soup) Recipe
Sopa de Ajo is a traditional Spanish garlic soup that combines toasted baguette pieces, aromatic garlic, smoked paprika, and vegetable broth to create a comforting, flavorful dish. Enriched with egg ribbons and a touch of dry sherry, this rustic soup is perfect for a cozy meal and highlights simple ingredients with bold, smoky flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 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
Egg Mixture
- 3 large eggs, beaten
Garnish
- 2 tablespoons chopped parsley
Instructions
- Prepare the bread: Tear enough baguette slices into pieces to fill 2 cups. You can save the remaining slices to serve on the side. Set a large 6-8 quart saucepot over medium heat, add 2 tablespoons of olive oil, then add the torn bread pieces. Stir to coat the bread in oil and toast for 2-3 minutes until golden brown. Remove and set aside.
- Sauté garlic and paprika: Add the remaining 2 tablespoons of olive oil to the pot. Add the thinly sliced garlic and sauté for 2-3 minutes, stirring frequently to avoid burning. Stir in the smoked paprika and cook for another 30-60 seconds to release its aroma.
- Add broth and simmer: Pour in the 8 cups of vegetable broth, bring the soup to a boil, then reduce the heat and simmer gently for 10 minutes to allow the flavors to meld.
- Incorporate bread and sherry: Add the toasted bread pieces back into the pot along with 1 tablespoon of dry sherry. Stir well and allow the bread to soften and dissolve into the soup base, enriching its texture.
- Create egg ribbons: Beat the eggs in a small bowl. Slowly drizzle the eggs into the simmering soup while stirring steadily to form delicate egg ribbons throughout the soup.
- Season and serve: Taste the soup and season with salt and pepper as needed. Ladle into bowls, garnish with chopped fresh parsley, and serve warm for a comforting meal.
Notes
- Use day-old or slightly stale baguette for best texture when toasting and soaking up the broth.
- If you don’t have dry sherry, red wine vinegar is a good substitute for a touch of acidity.
- Adjust the amount of garlic and smoked paprika to your taste preference for milder or stronger flavor.
- This soup is naturally vegetarian; use vegetable broth to keep it meat-free.
- To make it gluten-free, substitute the baguette with gluten-free bread slices.
Keywords: Sopa de Ajo, Spanish garlic soup, traditional Spanish soup, baguette soup, garlic soup recipe, vegetarian soup, smoked paprika soup, egg ribbon soup
