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Sopa de Ajo

Irresistible Sopa de Ajo for Cozy Comfort Food Nights

Sopa de Ajo is a delightful Spanish garlic soup that offers comfort food warmth, blending garlic with silky egg ribbons and simple ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil Substitute with any neutral oil if needed
  • 6 cloves Garlic Use fresh cloves
  • 2 cups Stale Bread Fresh bread can be used if toasted
  • 1 teaspoon Smoked Paprika Can substitute with regular paprika
  • 4 cups Chicken Stock or Vegetable Broth Choose low-sodium options
Egg Ribbons
  • 2 large Eggs Whisk before adding
Seasoning
  • to taste Sea Salt
  • to taste Black Pepper

Equipment

  • Large stockpot

Method
 

Step-by-Step Instructions
  1. In a large stockpot, heat olive oil over medium heat. Add garlic and sauté for 2-3 minutes until fragrant and golden. Stir in smoked paprika.
  2. Tear stale bread into pieces and add to the pot, tossing to coat. Cook for another 3 minutes until bread begins to soften.
  3. Pour in chicken stock or vegetable broth, bring to a strong simmer. Break bread into smaller pieces to thicken the soup.
  4. Whisk eggs in a bowl. Slowly pour into the soup while stirring to create egg ribbons. Stir for 30 seconds.
  5. Taste and adjust seasoning with salt and pepper. Simmer for another 2 minutes.
  6. Ladle soup into bowls. Drizzle with olive oil and sprinkle paprika or parsley if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 32gProtein: 8gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 170mgSodium: 550mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze without bread for optimal texture.

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