Sopa de ajo - Spanish garlic soup
This easy garlic soup is quick to make, with just a few ingredients, and wonderfully comforting.
Servings: 2
Calories: 375kcal
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Ingredients
- 3 cloves garlic or more/less if very small/large
- 3 oz country-style bread or baguette (gives around 2 cups of diced bread)
- 2 tablespoon olive oil
- 1 teaspoon sweet smoked Spanish paprika
- 3 cups light stock eg chicken or vegetable
- 1 tablespoon fino sherry or dry white wine if you don't have any (or a little more, to taste)
- 2 eggs
- ½ tablespoon chopped parsley to garnish
Instructions
- Peel and slice the garlic in medium-thick slices (too thin and they can burn) and cut the bread into a relatively small dice (small bite sized).
- Warm the oil over a medium heat in a pot/pan large enough to hold the soup. Add the garlic and soften for a minute.
- Add the bread cubes, toss in the oil and cook for a couple minutes so they gently brown. Keep a close eye on the garlic so that it doesn't brown too much - if it gets a little brown, remove it from the pan until the bread has a bit of color on it.
- Once the bread is gently brown, add back the garlic if removed, and add the paprika. Stir through to mix. Add the stock and sherry, plus a little salt to taste. Bring the soup to a gentle simmer.
- Crack the eggs into the soup - it can be easiest to break them into a small bowl first then add, to keep the egg together. Then cover the pot/pan and leave around 2 minutes so the eggs lightly poach - you want the whites just cooked but the yolk still soft. If needed, spoon a little of the hot stock over the egg to help cook the top. Try not to let the soup boil during this time (simmer at most) to try to avoid the eggs breaking up, so reduce the heat if needed.
- Serve the soup with the egg in the middle of the bowl, with the bread and broth around it, and sprinkle with parsley.
Video
Notes
Increase the quantities of everything equally for more servings - the method is the same, it will just take a little longer to bring the soup to a simmer. This soup is best served freshly made so I recommend just making what you will need at the time.
Pimienton dulce, sweet smoked paprika, is more typical but you could use picante (spicy) if you prefer.
Some versions add some Spanish serrano ham into the soup, crisping it slightly with the bread or as a garnish so feel free to add some. As mentioned above, another variation adds the egg more as egg drop - if you prefer this, gently beat the eggs before adding. Stir the soup so it is moving a bit then add the egg and continue to stir so it cooks and separates at the same time. If you choose this method, you will probably need less eggs (even half) but you can judge to taste.
Pimienton dulce, sweet smoked paprika, is more typical but you could use picante (spicy) if you prefer.
Some versions add some Spanish serrano ham into the soup, crisping it slightly with the bread or as a garnish so feel free to add some. As mentioned above, another variation adds the egg more as egg drop - if you prefer this, gently beat the eggs before adding. Stir the soup so it is moving a bit then add the egg and continue to stir so it cooks and separates at the same time. If you choose this method, you will probably need less eggs (even half) but you can judge to taste.
Nutrition (per serving)
Calories: 375kcal | Carbohydrates: 28g | Protein: 17g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 432mg | Potassium: 456mg | Fiber: 2g | Sugar: 1g | Vitamin A: 888IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 3mg
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