📝 About This Recipe
Born from the humble kitchens of Castilla-León, Sopa de Ajo is a masterclass in transforming simple pantry staples into a soul-warming masterpiece. This golden broth marries the pungent sweetness of slow-sautéed garlic with the smoky depth of Spanish pimentón, all thickened by crusty bread and finished with silky, poached eggs. It is a legendary 'recovery' soup, celebrated across Spain for its ability to comfort the spirit and satisfy the deepest hunger.
🥗 Ingredients
The Aromatics and Base
- 1/2 cup Extra virgin olive oil (high quality Spanish oil preferred)
- 12-15 pieces Garlic cloves (large cloves, thinly sliced into chips)
- 1.5 tablespoons Spanish Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet (dulce or agridulce))
- 2 ounces Serrano ham or Prosciutto (finely diced for a salty depth)
The Body and Broth
- 6-8 ounces Day-old crusty bread (baguette or sourdough, torn or sliced into 1-inch cubes)
- 6 cups Chicken or Beef Stock (low sodium, high quality)
- to taste Kosher salt
- 1/2 teaspoon Freshly ground black pepper
The Eggs and Garnish
- 4 pieces Large eggs (at room temperature)
- 2 tablespoons Fresh flat-leaf parsley (finely chopped for garnish)
- 1 pinch Red pepper flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Place a large 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 as the oil heats up, stirring frequently to ensure they brown evenly without burning. This should take 4-5 minutes.
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3
Once the garlic is a beautiful golden blonde, add the diced Serrano ham. Sauté for 1-2 minutes until the fat renders and the ham becomes slightly crisp.
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4
Add the cubes of day-old bread to the pot. Stir well to ensure every piece of bread is coated in the garlic-infused oil. Toast the bread for 3 minutes until edges are slightly crisp.
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5
Turn the heat to low. Add the smoked paprika (pimentón) and stir rapidly for exactly 30 seconds. Do not let it burn, as scorched paprika becomes bitter.
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6
Immediately pour in the stock. Increase the heat to medium-high and bring the liquid to a gentle boil.
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7
Once boiling, reduce the heat to low and simmer for 10 minutes. The bread will begin to break down and naturally thicken the soup.
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8
Taste the broth. Season with salt and black pepper, keeping in mind the ham is already salty.
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9
Using a wooden spoon, lightly break up some of the larger bread chunks against the side of the pot to create a more rustic, porridge-like consistency.
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10
Crack the eggs one by one and gently slide them into the simmering soup, spacing them apart. Do not stir.
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11
Cover the pot and let the eggs poach in the residual heat for 3-4 minutes, or until the whites are set but the yolks remain runny.
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12
Alternatively, for a different texture, you can whisk the eggs beforehand and slowly drizzle them into the boiling soup while stirring to create 'egg ribbons'.
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13
Ladle the soup into deep bowls, ensuring each person gets one whole poached egg.
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14
Garnish with fresh parsley and an extra drizzle of olive oil before serving immediately.
💡 Chef's Tips
Use stale bread that is at least 2 days old; fresh bread will turn to mush rather than holding its structure. Watch the garlic like a hawk; if it turns dark brown or black, discard and start over as it will ruin the flavor. For a vegetarian version, omit the ham and use a rich mushroom or vegetable stock. If you prefer a smokier flavor, use 'Pimentón de la Vera Picante' for an extra spicy kick. Always use room temperature eggs to ensure they poach evenly without dropping the soup's temperature too quickly.
🍽️ Serving Suggestions
Serve with a glass of crisp Spanish Tempranillo or a chilled Sherry. Pair with a side of Manchego cheese and Spanish olives for a complete tapas-style meal. Accompany with a simple green salad dressed in a sharp lemon vinaigrette to cut through the richness. Offer extra toasted bread on the side for those who love maximum crunch. Serve as a late-night restorative dish after a long evening of festivities.