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

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

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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Ingredients

45 m servings 447 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 2073 mg
  • 83%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 1 to 2 teaspoons of 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 15
  1. 21 Ratings

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Most helpful positive review

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 ha...

Most helpful critical review

After modifying this soup for vegetarian consumption (sautéed mushrooms and veggie broth for ham and chicken broth) I found this soup to be very salty. Perhaps it was the broth I used, but it ov...

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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 ha...

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...

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 bac...

I am a chef here in Montreal, working for a private yacht club,, we had a dinner just the other night, I took this opportunity to show case this recipe for this soup.. They all loved it !! the s...

I don't usually care for soup but we LOVE this one. We've modified it a bit for our tastes like using about 1 lb of cubed ham steak to 4 cartons of stock and using a combo of sweet, smoked and...

Next time I think I'll add more bread so the eggs stay up better, but it tasted great! Husband loved it.

Excellent! I cannot comment as to the authenticity of this recipe, but it is VERY good. Delicious recipe as is

Made it without ham. Good textures of bread balanced with eggs. I prefer to fully cook the yoke to bring back some chew.

After modifying this soup for vegetarian consumption (sautéed mushrooms and veggie broth for ham and chicken broth) I found this soup to be very salty. Perhaps it was the broth I used, but it ov...

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