Recipe by Chef John
"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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cubed French bread
extra-virgin olive oil
extra virgin olive oil
garlic, very thinly sliced, or more to taste
paprika, or more to taste
chicken broth, or more as needed
cayenne pepper, or to taste
salt and ground black pepper to taste
chopped fresh flat-leaf parsley
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.
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.
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!
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Spanish Garlic Soup (Sopa de Ajo)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 446
** Calories from Fat: 241
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