Chef John's Spanish Garlic Soup (Sopa de Ajo) Recipe -
Chef John's Spanish Garlic Soup (Sopa de Ajo) Recipe
1 Photo
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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Feb 28, 2015

Not sure what went wrong. I followed the recipe exactly, but it didn't turn out red, like the photo shown. (i used Penzey's paprika, so it shouldn't be a problem there) Flavor: tasted a lot like ramen noodles, minus the noodles. Disappointed. Giving it 2 starts because the eggs on top of soup were good.


12 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!

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.

Feb 26, 2015

There's no doubt it's flavorful. But you definitely have to like soggy bread, it soaks up all the broth. . Maybe use 8 cups of liquid to see if you actually have any liquid left to call this a soup.And the eggs do not stay nicely in the liitle indentations. They all sunk to the bottom of the pan so I had to fish them out and ended up breaking two of them. Family was divided in half as to who liked it and who didn't.

Feb 22, 2015

Reminds me a bit of a French onion soup but without the onions and cheese. The eggs give it a wicked twist, definitely one to keep.

Feb 20, 2015

Chef John's recipes sound delicious! Unfortunately, they are usually so high in fat and/or carbs as to be completely off limits to me, and, I'm sure, to many others. I know I would love this soup, as I do love garlic, but.......with 76% of daily allowance of cholesterol, not to mention the 81% of sodium, definitely not to be for me!

Jan 21, 2015

This has become a favorite in my house! This soup is so flavorful and satisfying. I eat this year round. I love it without the ham but my partner absolutely loves the ham dynamic.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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
  • 2034 mg
  • 81%

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

See More

About the Cook

Go Pro!

In Season

Celebrate Spring Salads
Celebrate Spring Salads

The most-tender new vegetables are here just in time for early spring salads!

Hearty Potato Soups
Hearty Potato Soups

Creamy, comforting potato soups will warm you up.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Spanish Garlic Soup

See how to make a simple soup that “causes happiness from the inside out.”

Chef John's Gazpacho

See how to make a classic cold Spanish soup.

Chef John's Pork Wonton Soup

See how to make delicious pork wontons in a simple broth.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States