Sopa de Ajo
Sopa de Ajo is a flavorful garlic soup with eggs, bread, and smoked paprika, perfect for warming up on a chilly day.
Equipment
- large stockpot
Ingredients
Base Ingredients
- ¼ cup olive oil
- 8 to 10 large cloves garlic very thinly sliced
- 4 ounces stale bread thinly sliced or torn into pieces
- 1 tablespoon smoked paprika *
- 6 to 7 cups chicken stock (or vegetable broth)
- 4 large eggs whisked*
- fine sea salt
- freshly-ground black pepper
Instructions
Cooking Instructions
- Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2-3 minutes until fragrant and lightly golden. Add the smoked paprika and stir to combine. Add the bread and toss until coated with the garlic oil, cooking for 3 more minutes.
- Add 6 cups chicken stock and stir to combine, breaking up the bread with a wooden spoon. Continue cooking until the soup reaches a rapid simmer.
- Use a wooden spoon to stir the soup in a circular motion to create a whirlpool. Slowly pour the whisked eggs into the soup while stirring to create egg ribbons.
- Taste and season the soup with salt, black pepper, and/or additional smoked paprika as desired. If a brothier soup is preferred, add in 1 extra cup of stock.
- Serve immediately and enjoy!
Notes
I recommend using a plain bread, such as a basic baguette, for this soup. Ensure that your smoked paprika is fresh for the best flavor and color. If you prefer, you can use poached eggs instead of egg ribbons in this soup.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 200mgSodium: 750mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg
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