Ingredients
- Extra virgin olive oil: 1/4 cup
- Garlic: 8 cloves, thinly sliced
- Stale crusty bread: 4 cups, torn into bite-sized pieces
- Smoked paprika (pimentón ahumado): 2 teaspoons
- Chicken or vegetable broth: 6 cups
- Large eggs: 4
- Salt: 1 teaspoon (or to taste)
- Freshly ground black pepper: 1/2 teaspoon (or to taste)
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the thinly sliced garlic and sauté for 2-3 minutes until fragrant and lightly golden, being careful not to burn it.
- Step 2: Add the torn stale bread to the pot with the garlic and oil. Stir frequently and toast the bread for 5-7 minutes, until it's golden brown and crunchy.
- Step 3: Stir in the smoked paprika and cook for another 30 seconds until fragrant. Pour in the chicken or vegetable broth, bring the soup to a boil, then reduce the heat to low and simmer for 10-15 minutes, allowing the bread to soften and the flavors to meld. Season with salt and freshly ground black pepper to taste.
- Step 4: Gently create four shallow depressions in the simmering soup with the back of a ladle. Carefully crack one egg into each depression. Cover the pot and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your desired runniness.
- Step 5: Ladle the Sopa de Ajo into individual bowls immediately, ensuring each serving includes an egg. Serve hot.
Notes
- For optimal freshness, store any leftover soup base without the eggs for up to 3 days in the refrigerator; you can then poach fresh eggs directly into reheated portions.
- Gently reheat leftover soup over low heat, adding a splash of broth if it has thickened; if reheating portions with pre-cooked eggs, warm slowly to avoid overcooking the yolks further.
- Elevate your bowl with a final drizzle of high-quality extra virgin olive oil and a light sprinkle of chopped fresh parsley or chives to brighten the flavors and add a fresh pop of color.
- The secret to a rich Sopa de Ajo lies in carefully toasting the garlic and bread; sauté the garlic until just golden and aromatic, never burnt, and toast the bread until deeply crunchy to build a robust flavor base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 400ml)
- Calories: 285
- Sodium: 1050mg
- Fat: 18.5g
- Saturated Fat: 3.4g
- Trans Fat: 0g
- Protein: 1g