Garlic Soup
Ah, the humble soup. There is something so magically comforting about large bowls filled with a warm broth and your favorite ingredients all nestled together. We love soups that use just the right combo of pantry staples with fresh goodies. And it doesn’t take much! Often the more simple and rustic recipes create the most delicious and satisfying soups. This Sopa de Ajo recipe makes a classic Spanish Garlic Soup with a slightly weird and wonderful taste and consistency, popular in Spain. The main flavor profile is garlic and smoked paprika… However, the broth is thickened with day-old bread (or toasted bread) and EGGS for a unique thick texture!
Spanish Soup (Sopa de Ajo)
The first time we tried this dish we absolutely fell in love. It has a terrific pungent and vibrant broth, and the addition of egg helps the soup feel hearty yet not too filling. The eggs can be poached, but are often (like in our recipe) beaten and swirled into the soup, similar egg drop soup. So, therefore, you end up with a thick egg drop soup consistency yet the definitive, delicious Spanish flavor of paprika and garlic. This is a great vegetarian winter soup that is fabulous for tapas night, or as a first-course served before dinner. It’s ready to enjoy in only 30 minutes and perfect to pair with all types of other dishes, from casual to refined!
Ingredients You Need
Baguette – often stale bread, sliced into thin pieces Olive oil – or other preferred neutral flavored high heat oil Garlic cloves – sliced thin Paprika – smoked is best Vegetable broth – or veggie bouillon and water, or chicken broth Dry sherry – or red wine vinegar Eggs – beaten Parsley – chopped Salt and Pepper
How To Make Spanish Soup with Garlic
First, set a large 6-8 quart saucepot over medium heat. Add 2 tablespoons of olive oil to the pot. Tear enough of the baguette slices into pieces to fill 2 cups. Note: There should be leftover slices that you can serve on the side with the soup. Place the torn pieces of bread in the saucepot and stir to coat in oil. Stir and toast the baguette pieces for 2 to 3 minutes until golden brown. Then remove the bread and set it aside for later use. Next, add the remaining 2 tablespoons of olive oil to the pot. Add the sliced garlic. Stir the garlic for 2-3 minutes, making sure it does not burn. Stir in the paprika and sauté for another 30-60 seconds. Then pour in the broth. Bring to a boil, lower the heat, and simmer for 10 minutes. Now add in the toasted bread pieces and dry sherry. Stir and allow the bread to dissolve into the soup base. In a small bowl, beat the eggs. Then stir the soup and slowly drizzle the eggs into the soup to create egg ribbons. Taste, then salt and pepper as needed.
Sopa De Ajo Serving Suggestions
Serve the garlic soup warm with a sprinkling of fresh parsley. And don’t forget about those saved slices of toasted baguette! I recommend having bowls of Sopa de Ajo as part of a tapas meal. It’s excellent with other Spanish-inspired dishes like Gambas al Ajillo (Spanish garlic shrimp) and Pan Con Tomate (tomato bread). Soup is also a traditional starter course before the main entree is served. We love to pair this dish with a paella sheet pan dinner or stuffed peppers. Or enjoy as part of a yummy lunch, or lighter dinner, with a fresh green salad, sandwiches, or rice.
Looking For More Scrumptious Soups? Be Sure to Also Try These Recipes:
Portugese Kale Soup (Caldo Verde) Rustic Ribollita (Tuscan White Bean Soup) The Best Chicken Tortilla Soup Easy Instant Pot Black Bean Soup Tomato Potato White Bean Soup
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