Castilian Garlic Soup Sopa De Ajo
Warm, rustic, and deeply comforting, Castilian Garlic Soup (Sopa de Ajo) is a traditional Spanish dish that transforms simple pantry staples into a rich, satisfying meal. Featuring gently sautéed garlic, smoky sweet paprika, and the option of adding savory Spanish chorizo, this robust soup is thickened with day-old crusty bread and brought to life with a flavorful chicken or vegetable stock. The crowning touch? Silky poached eggs simmered directly in the broth, adding a luscious richness with every bite. Ready in just 35 minutes, this one-pot wonder is perfect for cozy dinners or as a flavorful way to use up leftovers. Garnish with a drizzle of olive oil or a sprinkle of fresh parsley for an authentic finishing touch! Perfect as a centerpiece for weeknight meals or even a rustic starter, this hearty soup encapsulates the soul of Spanish home cooking.
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Ingredients
- 8 pieces Garlic cloves
- 4 slices Day-old crusty bread
- 3 tablespoons Olive oil
- 2 teaspoons Sweet paprika
- 100 grams Spanish chorizo (optional)
- 6 cups Chicken or vegetable stock
- 4 pieces Eggs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Directions
Step 1
Peel and thinly slice the garlic cloves. Cut the day-old bread into 1-inch cubes or rough pieces. If using Spanish chorizo, slice it into thin rounds.
Step 2
Heat the olive oil in a large pot over medium heat. Add the sliced garlic and cook gently until it becomes golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
Step 3
If using chorizo, add the slices to the pot and sauté for an additional 2 minutes until they release their flavor and oils.
Step 4
Stir in the sweet paprika, ensuring it coats the garlic and chorizo evenly. Cook for about 30 seconds to release the aroma of the paprika.
Step 5
Add the bread cubes to the pot and toss to coat them in the flavorful oil and spices.
Step 6
Pour in the chicken or vegetable stock, bring to a gentle boil, and then reduce the heat to a simmer. Season with salt and black pepper, adjusting according to taste. Let the soup simmer for about 10 minutes, stirring occasionally to break down the bread and thicken the soup.
Step 7
Lower the heat to a gentle simmer and carefully crack the eggs directly into the soup, spacing them evenly. Cover the pot and let the eggs poach for about 4-5 minutes until the whites are set but the yolks remain runny.
Step 8
Ladle the soup into bowls, being careful to include both the poached egg and the thickened bread broth in each serving.
Step 9
Serve immediately, garnished with a drizzle of olive oil, extra paprika, or freshly chopped parsley if desired. Enjoy!
Nutrition Facts
| Serving size | (1814.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1206.4 |
| Total Fat 100.6g | 0% |
| Saturated Fat 27.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 804mg | 0% |
| Sodium 8232.2mg | 0% |
| Total Carbohydrate 20.9g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 4.2g | |
| Protein 52.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 265.5mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1084.5mg | 0% |
Source of Calories