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An overhead photo of a bowl of sopa de ajo with a spoon. Next to this is a cloth napkin, some crusty bread, a bowl of smoked paprika and a plate with garlic cloves.
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Sopa de Ajo

Garlicky and smoky sopa de ajo or sopa Castellana is a traditional Spanish soup. Lots of sautéed garlic and Spanish smoked paprika flavor a broth thickened with toasted bread with ribbons of beaten egg.
Prep Time10 minutes
Cook Time38 minutes
Total Time48 minutes
Course: Appetizer, Entree, Soup
Cuisine: Spanish
Diet: Low Lactose
Servings: 4
Author: Mark Beahm

Ingredients

  • 5 ounces (3 to 5 slices) crusty white bread
  • 2 tablespoons extra virgin olive oil
  • 10 garlic cloves, thinly sliced
  • 2 teaspoons Spanish smoked paprika
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 6 cups low-sodium chicken stock
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 large eggs lightly beaten
  • 2 tablespoons minced fresh flat-leaf parsley

Instructions

  • Get ready. Preheat the oven or toaster oven to 400°F. Dice the bread into 3/4-inch cubes.
  • Toast the bread. Place the bread in a single layer on a rimmed baking sheet. Bake for 15 minutes, tossing halfway through, until crisp and golden. Set aside.
  • Sauté the garlic. Heat the olive oil in a Dutch oven or heavy-bottomed saucepan over medium heat. Add the garlic and cook until lightly golden, 2 to 3 minutes. Add the paprika and stir until fragrant, about 30 seconds.
  • Add the bread. Add the toasted bread and bay leaf and toss to coat with the garlic and paprika oil. Pour in the wine and cook until completely absorbed into the bread, about 3 minutes.
  • Simmer. Pour in the chicken stock and season the soup with 3/4 teaspoon kosher salt and a pinch of Freshly ground black pepper. Bring the soup to a boil, reduce the heat to low, and simmer to allow the flavors to meld, about 15 minutes.
  • Add the eggs. With the soup still at a low simmer, slowly drizzle in the beaten eggs while stirring. Cook until the egg is set, about 1 minute.
  • Finish and serve. Ladle the soup into bowls, garnish with parsley, and serve.

Notes

Nutrition

Calories: 383.5kcal | Carbohydrates: 26.2g | Protein: 13.2g | Fat: 23.8g | Saturated Fat: 9.1g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 9.9g | Trans Fat: 0.1g | Cholesterol: 81.8mg | Sodium: 707.9mg | Potassium: 463.2mg | Fiber: 1.4g | Sugar: 11.9g | Vitamin A: 119.5IU | Vitamin C: 2.3mg | Calcium: 43.1mg | Iron: 2.1mg

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