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 and freshly ground black pepper, to taste

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Introduction

Sopa de Ajo, or Spanish Garlic Soup, is a warm and comforting dish full of bold garlic flavor and smoky paprika. This simple yet hearty soup uses stale bread and eggs to create a satisfying texture ideal for cozy meals. It’s perfect for garlic lovers looking for an authentic taste of Spain.

A white bowl filled with a rich, creamy orange soup that has a slightly bubbly and oily surface texture. The soup contains soft melted cheese curds visible through the orange broth and is topped with finely chopped fresh green herbs and a sprinkling of black pepper. Resting on the edge of the bowl is a toasted slice of rustic bread with a golden brown crust and a holey, airy crumb. The bowl sits on a white marbled surface. 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 slightly stale bread for better texture and absorption in the soup.
For a vegetarian version, use vegetable broth instead of chicken stock.
Adjust the smoked paprika quantity to control the smokiness and depth of flavor.
If you prefer a richer soup, stir in a knob of butter at the end before serving.

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 to prevent the eggs from becoming rubbery. It’s best enjoyed fresh but can be warmed carefully for convenience.

How to Serve

A close-up of a bowl filled with rich orange soup that has a creamy texture on top, showing layers of melted cheese and spices like black pepper scattered across its surface. The soup has small pools of oil that shine and appear slightly separated from the thicker parts of the soup. Finely chopped green herbs are sprinkled mostly on one side of the bowl adding fresh color contrast to the orange and cream mix. A silver spoon rests inside the white bowl with its handle extending out, and a small piece of crusty bread with seeds peeks in from the bottom right corner. The bowl is 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 is preferred because it absorbs the broth without turning mushy. If using fresh bread, toast it lightly to dry it out before adding to the soup.

What can I substitute for smoked paprika?

If smoked paprika is unavailable, you can use regular paprika combined with a small pinch of ground cumin or a dash of liquid smoke to mimic the smoky flavor.