Description
This Spanish Garlic Soup, known as Sopa de Ajo, is a comforting dish that offers a savory garlic punch in every spoonful.
Ingredients
- 2 tablespoons Olive Oil, high-quality extra virgin for best taste
- 8–10 cloves Garlic, very thinly sliced
- 4 ounces Stale Bread, torn or thinly sliced
- 1 tablespoon Smoked Paprika, substitute regular for milder flavor
- 6–7 cups Chicken Stock or Vegetable Broth, for richness or vegetarian option
- 4 large Eggs, whisked
- Sea Salt, to taste
- Black Pepper, to taste
Instructions
1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes until fragrant but not browned.
2. Stir in 1 tablespoon of smoked paprika, and then add 4 ounces of torn stale bread. Sauté for another 3 minutes.
3. Pour in 6 to 7 cups of chicken stock or vegetable broth while breaking up the stale bread. Bring to a gentle simmer for about 10 minutes.
4. Stir the soup to create a whirlpool effect then pour in the 4 whisked eggs slowly, stirring to form delicate ribbons.
5. Season with sea salt and black pepper to taste. Adjust the consistency with more stock if desired, and add extra smoked paprika if preferred.
6. Ladle into warm bowls and serve hot, drizzling with olive oil and garnishing with parsley if desired.
Notes
For best results, use high-quality ingredients and avoid overcooking the garlic to maintain flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 210mg