Chef John's Spanish Garlic Soup (Sopa de Ajo)

Name: Chef John's Spanish Garlic Soup (Sopa de Ajo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 cups cubed French bread; 1 tablespoon extra-virgin olive oil; 0.25 cup extra virgin olive oil; 6 cloves garlic, very thinly sliced, or more to taste; 2 ounces ham, diced; 1.5 teaspoons smoked paprika, or to taste; 6 cups chicken broth, or more as needed; 1 pinch cayenne pepper, or to taste; salt and ground black pepper to taste; 0.25 cup chopped fresh flat-leaf parsley; 4 large eggs

4.6

(66)

46 Reviews

13 Photos

Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.

Recipe by Chef John

Updated on January 14, 2022

13

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

6 cups cubed French bread
1 tablespoon extra-virgin olive oil
¼ cup extra virgin olive oil
6 cloves garlic, very thinly sliced, or more to taste
2 ounces ham, diced
1 ½ teaspoons smoked paprika, or to taste
6 cups chicken broth, or more as needed
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
¼ cup chopped fresh flat-leaf parsley
4 large eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

Nutrition Facts (per serving)

447	Calories
27g	Fat
34g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 447
% Daily Value *
Total Fat 27g	34%
Saturated Fat 5g	26%
Cholesterol 201mg	67%
Sodium 2073mg	90%
Total Carbohydrate 34g	12%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 17g
Vitamin C 12mg	60%
Calcium 65mg	5%
Iron 3mg	19%
Potassium 236mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.