Garlic soup (Sopa De Ajo)

Sopa de Ajo, or garlic soup, is a traditional Spanish dish. It is made from simple ingredients and can be prepared quickly. Despite its simplicity, the soup is full of aroma and rich flavor.

Ingredients (for a 2 L / 8-cup pot):

Garlic – 10 cloves
Stale white bread – 4 slices, 1.5–2 cm thick (~¾ inch)
Chicken or vegetable broth – 2 l.(8 cups)
Tomatoes in their own juice (or fresh) – 350 g (~12 oz)
Chicken eggs – 3 pcs.
Smoked paprika – 2 tsp
Olive oil – 50 ml.(~3.5 tbsp)
Salt – to taste

Cooking process

Step 1: Prepare the Broth

If you don’t have ready-made broth, you’ll need to prepare it. For this soup, either chicken or vegetable broth works well. I often use pre-cooked and frozen broth: once cooled, I pour it into silicone molds and freeze. When needed, simply take the required portion of frozen broth. This method is very convenient and saves a lot of time.

Step 2: Prepare the Bread and Garlic

Add the diced stale bread to a pan (I use well-dried ciabatta). You can either add all the bread at once or divide it into two portions—adding one portion to the pan and reserving the second portion to serve with the finished soup. I prefer the second method.

Stir the bread cubes with the garlic and sauté together for about 15 minutes, stirring occasionally to ensure even browning.

Next, add the chopped tomatoes and mix well. While tomatoes aren’t used in the classic version, I find that they complement the dish beautifully.

Step 3: Combine with Broth

Transfer the contents of the pan into a saucepan with the broth. Bring to a boil and season with salt to taste.

Step 4: Add the Eggs

For the final touch, lightly beat the eggs with a fork, then pour them in a thin stream into the simmering soup, stirring constantly.

Alternatively, you can serve the soup with a poached egg added to each bowl just before serving. Either way, the soup turns out rich, flavorful, and delicious.