Chef John's Spanish Garlic Soup (Sopa de Ajo) Recipe - Allrecipes.com
Chef John's Spanish Garlic Soup (Sopa de Ajo) Recipe
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Spanish Garlic Soup
See how to make a simple soup that “causes happiness from the inside out.” See more
  • READY IN 45 mins

Chef John's Spanish Garlic Soup (Sopa de Ajo)

Recipe by  

"Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
  3. Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
  4. Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
  5. Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
  6. Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.
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Reviews More Reviews

Jun 04, 2014

As a native Spaniard, (from Madrid), I give this recipe a 4 because is a pretty close one to be authentic. We do NOT use ham or cayenne. There is a misconception about Spanish food, we do not have that many spicy dishes at all, far from Mexican food, where they like it hot. A variation is to cut the bread in cubes instead of leaving it whole, and to stir in the egg beaten, like you do with Chinese egg drop soup.

 
May 22, 2014

What a great recipe! I liked to use a little less paprika not to overpower the garlic flavour. The garlic flavour is subtle, kind of like onions in a French onion soup. This brought me right back to this Spanish restaurant I went with my family a long time ago. I'm happy to have found this little gem, it really brings me back. Thanks Chef John! Love all your recipes, you have great taste.

 

5 Ratings

Jun 29, 2014

Fantastic soup, easy, quick and cheap! I tried it also with just regular slices of bread: it is not the same of course, but still very tasty!! We also substituted paprika with smoked paprika and it was great!

 

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Nutrition

  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 227 mg
  • 76%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 2131 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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