Sopa de Ajo (Spanish Garlic Soup with Bread and Egg)
Why this recipe works
- Deep flavour from simple ingredients: Gently frying the garlic in olive oil creates a savoury base before the smoked paprika is bloomed briefly for warmth and colour.
- Hearty but economical: Day-old bread thickens the broth and gives the soup body, turning a few pantry staples into a filling meal.
- Finished in one pot: The eggs poach directly in the soup, adding richness without extra pans or a separate cooking step.
Get the most out of this recipe
Authenticity notes
- Bread as a thickener: Using day-old country bread is central to the style of the soup; it softens into the broth and gives sopa de ajo its rustic texture.
- Simple Spanish home cooking: The character of the dish comes from careful handling of garlic, olive oil, paprika, bread and eggs rather than from a long ingredient list.
Ingredient notes
- Use sturdy bread: Country bread or sourdough works well because it holds some texture as it softens; very soft sandwich bread can make the soup pasty.
- Choose smoked paprika: Smoked paprika gives the soup its recognisable savoury aroma and warm red colour, so sweet or hot varieties will change the final flavour.
Common mistakes
- Do not brown the garlic: Keep the heat gentle and stir often; browned garlic can turn bitter and dominate the broth.
- Add stock quickly after the paprika: Paprika can scorch fast in hot oil, so stir it in briefly before adding the stock to preserve its smoky flavour.
- Watch the eggs closely: Poach just until the whites are set, unless you prefer or require firm yolks for food safety.
Make-ahead tips
- Make the base in advance: The soup base can be cooled and refrigerated without the eggs, then reheated gently until simmering.
- Poach eggs just before serving: Add the eggs only once the soup is hot again so they stay tender and the yolks do not overcook during storage.
Equipment you'll need
Ingredients
Instructions
- Peel the garlic and slice it thinly. Tear the country bread into small, rough pieces.
- Warm the extra virgin olive oil in a large pot over a low to medium heat. Add the garlic and cook for 2 to 4 minutes, stirring, until pale golden and fragrant (do not let it brown).
- Stir in the smoked paprika for 10 seconds, then immediately pour in the chicken stock. Add the bay leaves and fine sea salt, bring to a gentle simmer, and cook for 10 minutes.
- Add the bread and simmer for 8 to 10 minutes, stirring occasionally, until the soup thickens and the bread is very soft. Taste and adjust with a little more fine sea salt if needed.
- Keep the soup at a gentle simmer and make 4 small hollows with the back of a spoon. Crack an egg into each hollow, cover, and poach for 4 to 6 minutes until the whites are set and the yolks are still soft.
- Remove the bay leaves. Ladle into bowls, making sure each bowl gets an egg, and finish with a small drizzle of extra virgin olive oil.
Recipe notes
Tips
- Keep the heat low when frying the garlic; if it browns, the soup will taste bitter.
- For a smoother, thicker texture, press some of the softened bread against the side of the pot with a wooden spoon before adding the eggs.
- Eggs should be cooked until the whites are set; if you are pregnant, elderly, or immunocompromised, cook the eggs until the yolks are firm.
Substitutions
- Replace country bread with sourdough bread for a slightly tangier soup.
- Replace chicken stock with vegetable stock for a lighter, meat-free version.
Storage
- Refrigerate up to 2 days
- Cool and refrigerate the soup base (without the eggs) in an airtight container. Reheat gently in a saucepan until simmering, then poach fresh eggs in the hot soup just before serving.
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Recipe overview
- Servings: 4 bowls
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Eggs Gluten Wheat
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