Name: Sopa de Ajo (Spanish Garlic Soup) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 1/4 cup olive oil; 8 to 10 large cloves garlic, very thinly sliced; 4 ounces stale bread, torn or thinly sliced; 1 tablespoon smoked paprika (pimentón); 6 to 7 cups chicken stock or vegetable broth; 4 large eggs, whisked; Fine sea salt, to taste; Freshly ground black pepper, to taste

Jump to Recipe

Introduction

Sopa de Ajo, or Spanish Garlic Soup, is a comforting and flavorful dish perfect for chilly days. This simple yet satisfying soup combines garlic, smoked paprika, and stale bread to create a rich and aromatic broth topped with delicate ribbons of egg.

A white bowl filled with rich reddish-orange shrimp soup showing visible pieces of shrimp and small bits of egg floating in the broth. A silver spoon is lifting a spoonful of soup, capturing shrimp, egg, and broth in mid-air. In the background, parts of a second white bowl of soup and a blue pot are visible, all placed on a white marbled surface. Two slices of toasted bread lie beside the bowl in the foreground. The lighting highlights the soup’s glossy texture and warmth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup olive oil
8 to 10 large cloves garlic, very thinly sliced
4 ounces stale bread, torn or thinly sliced
1 tablespoon smoked paprika (pimentón)
6 to 7 cups chicken stock or vegetable broth
4 large eggs, whisked
Fine sea salt and freshly ground black pepper, to taste

Instructions

Step 1: Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2–3 minutes, stirring occasionally, until fragrant and just golden. Be careful not to let the garlic brown too much. Stir in the smoked paprika.
Step 2: Add the bread and toss to coat evenly in the garlic oil. Continue to cook for another 3 minutes, stirring frequently.
Step 3: Pour in 6 cups of chicken stock and stir to combine. Use a wooden spoon to break the bread into smaller pieces as it softens. Bring the soup to a strong simmer.
Step 4: While stirring the soup in a slow, circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently to form delicate egg ribbons throughout the soup.
Step 5: If a thinner consistency is preferred, add up to 1 additional cup of stock. Taste and season with salt, pepper, and more smoked paprika if desired.
Step 6: Ladle into bowls and enjoy immediately, while hot and fragrant.

Tips & Variations

Use day-old or stale bread to help the soup thicken and blend better.
For a vegetarian version, use vegetable broth instead of chicken stock.
Add a pinch of cayenne pepper for a spicy kick.
Serve with a drizzle of extra virgin olive oil or a sprinkle of fresh parsley for extra freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. The bread may absorb more liquid upon storing, so you might need to add a splash of broth or water when reheating to restore the soup’s consistency.

How to Serve

A white bowl filled with bright orange-red soup, showing a textured surface with pieces of cooked egg and slices of mushrooms floating inside. The soup has a glossy look, topped with a small green parsley leaf in the middle. The bowl is on a white plate with two slices of toasted bread, light golden with visible holes and crisp edges. In the background, another white bowl with the same soup and a blue pot are partly visible, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of stale bread?

Stale bread works best because it soaks up the broth without becoming too mushy. If you only have fresh bread, lightly toast it before adding to the soup to mimic the texture of stale bread.

What if I don’t have smoked paprika?

You can substitute with regular sweet paprika or a mix of sweet paprika and a small pinch of cayenne pepper to add some smoky heat, though the flavor will be less pronounced.