📝 About This Recipe
Born from the windswept plains of Castilla-León, Sopa de Ajo is a masterpiece of Spanish 'cocina de aprovechamiento'—the art of making something extraordinary from humble pantry staples. This soul-warming soup transforms stale bread, pungent garlic, and smoky pimentón into a rich, velvety broth that is both restorative and deeply satisfying. Topped with a perfectly poached egg that breaks to enrich the soup, it is a testament to the magic that happens when simple ingredients are treated with respect and heat.
🥗 Ingredients
The Aromatics & Base
- 1/3 cup Extra virgin olive oil (high quality Spanish oil preferred)
- 10-12 pieces Garlic cloves (peeled and thinly sliced into chips)
- 2 ounces Spanish Jamón Serrano or pancetta (finely diced)
- 1 tablespoon Pimentón de la Vera (Smoked Paprika) (sweet/dulce or a mix of sweet and hot)
The Body & Liquid
- 6-8 ounces Stale crusty bread (Levain or Baguette) (torn or sliced into bite-sized pieces)
- 6 cups Chicken or Beef stock (high quality or homemade)
- 2 tablespoons Dry Sherry (Fino or Amontillado) (optional, for depth)
- to taste Kosher salt
- 1/2 teaspoon Freshly ground black pepper
The Finishing Touches
- 4 pieces Large eggs (at room temperature)
- 2 tablespoons Fresh flat-leaf parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place a heavy-bottomed pot or a traditional clay 'cazuela' over medium-low heat and add the olive oil.
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2
Add the sliced garlic chips to the cold oil. Allow them to slowly golden and infuse the oil, stirring frequently for about 3-5 minutes. Do not let them burn, or they will turn bitter.
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3
Increase the heat to medium and add the diced Jamón Serrano. Sauté for 2 minutes until the fat renders and the ham becomes slightly crisp.
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4
Add the pieces of stale bread to the pot. Stir well to ensure every piece of bread is thoroughly coated in the garlic-infused oil and ham fat.
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5
Toast the bread in the pot for 3-4 minutes, stirring often, until the edges are golden and crisp.
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6
Remove the pot from the heat momentarily. Sprinkle the pimentón (smoked paprika) over the bread and stir rapidly for 30 seconds. The residual heat will toast the spice without burning it.
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7
Return the pot to the heat and immediately pour in the dry sherry (if using) to deglaze, followed by the stock. 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. Season with salt and pepper, keeping in mind the ham and stock already contain salt.
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9
Simmer uncovered for 15 minutes. The bread should begin to break down and thicken the broth into a rustic, porridge-like consistency.
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10
Gently crack the eggs one by one and drop them into the simmering soup, spacing them apart. Alternatively, you can whisk the eggs and swirl them in for a 'shredded' texture, but whole poached is more traditional.
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11
Cover the pot and let the eggs poach in the residual heat for 3-4 minutes until the whites are set but the yolks remain runny.
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12
Ladle the soup into deep bowls, ensuring each serving gets one poached egg. Garnish with a sprinkle of fresh parsley and an extra drizzle of olive oil.
💡 Chef's Tips
Always use stale bread; fresh bread will turn into a gummy paste rather than holding its structure. Watch your garlic like a hawk; it should be the color of straw, never dark brown. For a vegetarian version, omit the ham and use a rich mushroom or vegetable broth with a drop of liquid smoke. If the soup becomes too thick, simply whisk in a little more hot stock or water to reach your desired consistency. Using a traditional clay cazuela retains heat beautifully and offers the most authentic presentation.
🍽️ Serving Suggestions
Serve with a glass of chilled Spanish Rosado or a light-bodied Tempranillo. Pair with a side of sharp Manchego cheese and some green olives for a full tapas experience. A simple green salad with a sharp sherry vinaigrette cuts through the richness of the garlic and oil. For an extra crunch, save a few toasted bread cubes to garnish the top just before serving.