📝 About This Recipe
Born from the humble kitchens of Castilla, Spain, this 'Sopa de Ajo' is a testament to the magic of simple ingredients. This soul-warming soup transforms stale crusty bread, fragrant garlic, and smoky pimentón into a rich, silky broth that cradles a perfectly poached egg. It is the ultimate comfort food—peasant cooking at its most sophisticated, offering a deep, smoky depth and a velvety texture that heals the spirit.
🥗 Ingredients
The Soup Base
- 1/4 cup Extra virgin olive oil (high quality Spanish oil preferred)
- 8-10 pieces Garlic cloves (peeled and thinly sliced)
- 6-8 ounces Stale crusty bread (such as levain or baguette, torn into 1-inch chunks)
- 1 tablespoon Spanish Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 6 cups Chicken or Vegetable stock (low sodium, high quality)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Eggs
- 4 pieces Large eggs (at room temperature)
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 2 ounces Serrano ham or Prosciutto (optional, finely diced and crisped)
- 1 teaspoon Extra virgin olive oil (for a final drizzle)
👨🍳 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 to the oil. Sauté gently for 3-5 minutes until the garlic turns a pale golden brown. Be careful not to burn it, as bitter garlic will ruin the soup.
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3
Increase the heat to medium and add the torn bread chunks. Toss frequently for 4-5 minutes until the bread has absorbed the oil and is lightly toasted and golden.
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4
Remove the pot from the heat momentarily and sprinkle in the smoked paprika. Stir rapidly for 30 seconds; the residual heat will toast the spice without burning it.
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5
Return the pot to the heat and immediately pour in the stock. The liquid should sizzle as it hits the hot bread.
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6
Season with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low.
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7
Simmer the soup uncovered for 10-15 minutes. Use a wooden spoon to occasionally break up some of the bread pieces to thicken the broth naturally.
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8
Taste the broth and adjust the seasoning with more salt if necessary.
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9
Using the back of a spoon, create four small wells in the bubbling soup.
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10
Carefully crack one egg into each well. Do not stir the soup once the eggs are in.
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11
Cover the pot with a lid and let the eggs poach in the residual heat of the soup for 3-4 minutes, or until the whites are set but the yolks remain runny.
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12
Ladle the soup into deep bowls, ensuring each person receives one whole poached egg.
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13
Garnish with fresh parsley, a sprinkle of crispy ham (if using), and a final swirl of olive oil. Serve immediately while piping hot.
💡 Chef's Tips
Use stale bread that is at least 2-3 days old; fresh bread will turn into a gummy paste rather than a structured porridge. Always toast the paprika briefly to release its oils, but never let it sit in a dry pan for more than 30 seconds or it will turn bitter. For an even richer texture, whisk one of the eggs and stir it directly into the broth before poaching the remaining eggs. If you prefer a vegetarian version, use a high-quality mushroom stock to mimic the umami of the traditional ham-infused versions. Don't over-process the bread; you want a mix of silky, dissolved bread and soft, chunky pieces for the best mouthfeel.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Spanish Sherry (Fino or Manzanilla) to cut through the richness. Serve with a side of sharp Manchego cheese and some green olives. A light arugula salad with a lemon vinaigrette provides a refreshing contrast to the smoky, warm soup. For a heartier meal, serve alongside grilled Chorizo sausages. Enjoy as a 'second breakfast' or a light supper on a rainy evening.