📝 About This Recipe
Born from the humble kitchens of Castilla-León, Sopa de Ajo is a masterclass in Spanish 'cocina de aprovechamiento'—the art of making something extraordinary from simple pantry staples. This soul-warming elixir features golden-fried garlic, smoky Pimentón de la Vera, and crusty day-old bread that transforms into a silky, comforting texture. It is a legendary 'hangover cure' and a winter staple that perfectly captures the rustic, bold spirit of Spanish home cooking.
🥗 Ingredients
The Aromatics
- 10-12 pieces Garlic cloves (large cloves, peeled and thickly sliced into laminas)
- 1/2 cup Extra virgin olive oil (use a high-quality Spanish oil like Picual or Arbequina)
- 1.5 tablespoons Spanish Smoked Paprika (Pimentón de la Vera) (sweet (dulce) or a mix of sweet and spicy (picante))
The Base and Body
- 250 grams Stale crusty bread (ideally a sourdough or rustic loaf, sliced into 1/2 inch pieces)
- 100 grams Serrano ham or Jamón Ibérico (finely diced into small cubes)
- 6 cups Chicken or Beef broth (homemade is best, or high-quality low-sodium store-bought)
- 1/4 cup Dry white wine (optional, for a touch of acidity)
The Finish
- 4 pieces Large eggs (at room temperature)
- to taste Sea salt (be careful as the ham and broth are already salty)
- 2 tablespoons Fresh flat-leaf parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing your bread. Slice your stale loaf into bite-sized cubes or thin rustic slices. If the bread isn't quite dry enough, toast it lightly in a 300°F (150°C) oven for 10 minutes.
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2
In a heavy-bottomed pot or a traditional clay 'cazuela', heat the extra virgin olive oil over medium-low heat.
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3
Add the sliced garlic laminas to the oil. Sauté them gently, stirring frequently, until they turn a beautiful golden blonde. Do not let them turn dark brown or they will become bitter.
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4
Add the diced Jamón Serrano to the pot. Sauté for 1-2 minutes until the fat begins to render and the ham becomes slightly crispy.
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5
Incorporate the bread slices into the oil. Stir well to ensure every piece of bread is coated in the garlic-infused oil and toasted slightly, about 3 minutes.
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6
Remove the pot from the heat momentarily. This is crucial: stir in the Pimentón de la Vera. The residual heat will toast the spice without burning it, which happens very quickly.
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7
Return to the heat and immediately pour in the white wine (if using) to deglaze, followed by the broth. The liquid should cover the bread completely.
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8
Bring the soup to a gentle boil, then reduce the heat to low. Simmer uncovered for about 15-20 minutes. The bread should begin to break down and thicken the soup.
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9
Taste the broth. Adjust the seasoning with salt, keeping in mind the saltiness of the ham.
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10
For a traditional finish, you have two choices for the eggs. Option A: Crack the eggs directly into the simmering soup, spacing them apart. Cover the pot for 2-3 minutes until the whites are set but the yolks remain runny.
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11
Option B: Whisk the eggs in a bowl and slowly drizzle them into the soup while stirring gently to create silky 'egg drops' or ribbons throughout the broth.
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12
Ladle the soup into deep bowls, ensuring each person gets a poached egg (if using Option A) and plenty of the softened bread and ham.
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13
Garnish with a sprinkle of fresh parsley and an extra tiny pinch of pimentón for color.
💡 Chef's Tips
Always use Pimentón de la Vera; its DOP status ensures the authentic smoky flavor that defines this dish. If your bread is fresh, slice it and leave it on the counter overnight to achieve the perfect 'stale' texture. Never burn the paprika; if it turns black, it becomes acrid and you must start the base over. For a vegetarian version, omit the ham and use a rich smoked vegetable broth with a drop of liquid smoke. Use a wooden spoon to break up some of the bread slices against the side of the pot for a thicker, heartier consistency.
🍽️ Serving Suggestions
Pair with a glass of bold Spanish Tempranillo or a crisp Sherry (Fino or Manzanilla). Serve with a side of sharp Manchego cheese and green Spanish olives. Follow the soup with a light green salad dressed in a simple lemon vinaigrette to cut through the richness. A side of roasted red peppers (Pimientos del Piquillo) makes for a vibrant accompaniment. Enjoy as a late-night supper or a starter for a traditional Spanish Sunday feast.