Sopa De Ajo Castilian Garlic Soup

Savor the rustic charm of Spain with **Sopa de Ajo**, a traditional Castilian garlic soup that's a comforting blend of simplicity and rich flavors. This humble yet hearty dish is crafted with golden slices of garlic, smoky pimentón (smoked paprika), and stale, rustic bread that absorbs the deeply flavorful broth of chicken or vegetable stock. The crowning touch is a perfectly poached egg, its creamy yolk melding beautifully with the soup’s velvety texture. Ready in just 35 minutes, this traditional Spanish recipe is perfect for chilly evenings or when you crave a warm, soulful meal. Garnished with fresh parsley and a drizzle of olive oil, it’s an authentic taste of Spain that’s as nourishing as it is delicious.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 tablespoons Extra virgin olive oil
• 8 large Garlic cloves
• 6 slices Stale bread (preferably rustic or country-style)
• 2 teaspoons Smoked paprika (pimentón)
• 6 cups Chicken or vegetable stock
• 4 whole Eggs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel and thinly slice the garlic cloves.

Step 2

Cut the stale bread into small cubes or rough chunks, about 1-inch in size.

Step 3

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Step 4

Add the sliced garlic to the pot and sauté for 2-3 minutes, stirring frequently. Allow the garlic to turn golden but be careful not to burn it.

Step 5

Add the cubed stale bread to the pot. Stir well so the bread absorbs the olive oil and gets lightly toasted, about 3-4 minutes.

Step 6

Sprinkle the smoked paprika over the bread and garlic, stirring to combine. Cook for an additional minute to release the aroma of the paprika.

Step 7

Pour in the chicken or vegetable stock and stir gently. Bring the mixture to a simmer.

Step 8

Season the soup with salt and black pepper, adjusting to taste.

Step 9

Simmer the soup for 10 minutes, allowing the flavors to meld and the bread to soften and break down slightly.

Step 10

Reduce the heat to low. Crack the eggs one at a time directly into the pot. Poach the eggs in the simmering soup for 3-4 minutes or until the whites are set and the yolks are slightly runny. Avoid stirring to keep the eggs intact.

Step 11

Ladle the soup into serving bowls, ensuring each bowl gets an egg. Garnish with freshly chopped parsley, if desired.

Step 12

Serve immediately, hot and comforting, with a drizzle of extra olive oil if desired.

Nutrition Facts

Serving size	(401.3g)

Amount per serving	% Daily Value*
Calories	1185.1

Total Fat 46.5g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3719.0mg	0%
Total Carbohydrate 166.8g	0%
Dietary Fiber 9.4g	0%
Total Sugars 6.0g
Protein 30.3g	0%

Vitamin D 0IU	0%
Calcium 147.4mg	0%
Iron 8.7mg	0%
Potassium 571.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 10.0%

Carbs: 55.3%