Ingredients
Soup Base
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, very thinly sliced
- 4 ounces stale bread, thinly sliced or torn into pieces
- 1 tablespoon smoked paprika
- 6 to 7 cups chicken stock (or vegetable broth)
- fine sea salt, to taste
- freshly-ground black pepper, to taste
Egg Ribbons
- 4 large eggs, whisked
Instructions
- Sauté the garlic and bread: Heat the olive oil in a large stockpot over medium heat. Add the thinly sliced garlic and sauté for 2-3 minutes, stirring occasionally until fragrant and lightly golden, being careful not to overcook or burn the garlic. Add the smoked paprika and stir to combine. Then add the stale bread pieces and toss to coat evenly with the garlic oil. Continue cooking for 3 more minutes, stirring frequently to prevent burning.
- Simmer the soup: Pour in 6 cups of chicken stock and stir well to combine, using a wooden spoon to break up the bread into your desired size so it softens as it cooks. Bring the mixture to a rapid simmer and let it cook until the bread has softened and the flavors meld together.
- Add the eggs: Create a slow whirlpool in the soup by stirring in a circular motion with one hand. Slowly pour the whisked eggs into the simmering soup while continuing to stir gently to form delicate egg ribbons throughout the broth.
- Season and adjust consistency: If you prefer a brothier soup, add the additional 1 cup of chicken stock. Taste and season with fine sea salt, freshly ground black pepper, and extra smoked paprika if desired to suit your flavor preference.
- Serve: Ladle the sopa de ajo into bowls immediately while hot and enjoy the cozy, garlicky, smoky flavors of this traditional Spanish soup.
Notes
- Use stale bread for best texture; fresh bread may become too mushy.
- Smoked paprika is key for authentic flavor—avoid substituting with sweet paprika unless necessary.
- Vegetarian version: substitute chicken stock with vegetable broth.
- Keep garlic from burning by controlling heat and stirring frequently.
- Whisk eggs thoroughly before adding to ensure smooth egg ribbons.
- Serve immediately for best texture; leftovers can be reheated gently but bread may soften further.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Low Fat
