Sopa De Ajo Spanish Garlic Soup

Warm your soul with the comforting flavors of Sopa de Ajo, Spanish Garlic Soup, a rustic dish celebrated for its simplicity and rich, smoky aroma. This traditional Spanish recipe combines golden, sautéed garlic with smoked paprika (pimentón) to create a deeply flavorful base, while day-old bread turns soft and hearty, soaking up the savory chicken or vegetable stock. Topped with perfectly poached eggs that add a creamy richness to every bite, this soup is both satisfying and easy to prepare in under 30 minutes. Garnish with a sprinkle of fresh parsley for a pop of color, and serve piping hot for a cozy meal that brings a taste of Spain straight to your table. Perfect as a light dinner or an elegant starter, this garlic-centric recipe is a must-try for fans of bold, Mediterranean flavors.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces Garlic cloves
• 3 tablespoons Olive oil
• 150 grams Day-old crusty bread
• 2 teaspoons Smoked paprika (pimentón)
• 4 cups Chicken or vegetable stock
• 4 pieces Eggs
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 tablespoon Fresh parsley (optional, for garnish)

Directions

Step 1

Peel the garlic cloves and thinly slice them.

Step 2

Cut the day-old crusty bread into small cubes or tear it into bite-sized pieces.

Step 3

Heat the olive oil in a large saucepan or stockpot over medium heat.

Step 4

Add the sliced garlic to the pot and sauté until it turns golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.

Step 5

Add the smoked paprika to the garlic and stir to combine, cooking for another 30 seconds to release the aroma.

Step 6

Toss in the bread pieces and stir well to coat them in the garlic-paprika oil. Let the bread toast slightly for about 2-3 minutes.

Step 7

Pour in the chicken or vegetable stock, stirring to ensure everything is combined, and bring the mixture to a gentle simmer.

Step 8

Season the soup with salt and black pepper. Let it simmer for about 10 minutes, allowing the bread to soften and the flavors to meld.

Step 9

Using the back of a spoon, create a small well in the soup for each egg. Crack an egg into each well, cover the pot with a lid, and allow the eggs to poach in the soup for 4-5 minutes, or until the whites are set but the yolks remain runny (or longer if firmer yolks are desired).

Step 10

Taste the soup and adjust seasoning with additional salt or pepper if needed.

Step 11

Ladle the soup into bowls, ensuring each serving includes a poached egg. Garnish with chopped fresh parsley if desired.

Step 12

Serve immediately while hot, with crusty bread on the side if preferred.

Nutrition Facts

Serving size	(400.8g)

Amount per serving	% Daily Value*
Calories	1078.1

Total Fat 66.4g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 744mg	0%
Sodium 2202.8mg	0%
Total Carbohydrate 77.7g	0%
Dietary Fiber 5.8g	0%
Total Sugars 8.6g
Protein 39.3g	0%

Vitamin D 164IU	0%
Calcium 270.1mg	0%
Iron 10.0mg	0%
Potassium 498.7mg	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: 56.1%

Protein: 14.8%

Carbs: 29.2%