Sopa de Ajo (Garlic Soup)

Rustic hot soup made with garlic, paprika, bread, and sometimes a poached egg.

Ingredients (Serves 4)

• 6–8 garlic cloves, thinly sliced

• 4 slices stale bread, cut into cubes

• 50 ml extra virgin olive oil

• 1 tsp smoked paprika

• 1 liter chicken or vegetable broth

• 2 eggs (optional)

• 100 g diced ham or chorizo (optional)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, for garnish

Preparation

1. Sauté garlic and bread:

   • Heat olive oil in a large saucepan over medium heat.

   • Sauté garlic until golden but not burnt.

   • Add bread cubes and lightly toast.

2. Add paprika and broth:

   • Stir in smoked paprika quickly to avoid burning.

   • Pour in chicken or vegetable broth and bring to a simmer.

3. Add optional ingredients:

   • Add diced ham or chorizo for extra flavor if desired.

4. Poach eggs (optional):

   • Crack eggs into the simmering soup and cook until whites are set but yolks remain runny.

5. Serve:

   • Ladle soup into bowls and garnish with chopped fresh parsley.

   • Serve hot.

Serving Suggestions

• Serve as a starter or light meal.

• Pair with crusty bread to soak up the flavorful broth.

• Ideal for cold weather or comforting dinners.

Cooking Tips

• Don’t burn garlic; it should be golden for sweetness without bitterness.

• Use stale bread for authentic texture and thickness.

• Adjust paprika and salt to taste for a perfectly balanced flavor.