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My review
Chef John's Spanish Garlic Soup (Sopa de Ajo)
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Chef John
"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."
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Ingredients
45 m servings 447Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 2337 Ratings
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Most helpful positive review
6/4/2014
As a native Spaniard, (from Madrid), I give this recipe a 4 because is a pretty close one to be authentic. We do NOT use ham or cayenne. There is a misconception about Spanish food, we do not ha...
Most helpful critical review
2/24/2015
It's flavorful. The eggs do not stay nicely in the liitle indentations. They all sunk to the bottom of the pan so I had to fish them out and ended up breaking two of them.
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6/4/2014
As a native Spaniard, (from Madrid), I give this recipe a 4 because is a pretty close one to be authentic. We do NOT use ham or cayenne. There is a misconception about Spanish food, we do not ha...
6/29/2014
Fantastic soup, easy, quick and cheap! I tried it also with just regular slices of bread: it is not the same of course, but still very tasty!! We also substituted paprika with smoked paprika and...
5/22/2014
What a great recipe! I liked to use a little less paprika not to overpower the garlic flavour. The garlic flavour is subtle, kind of like onions in a French onion soup. This brought me right bac...
4/12/2016
I am a chef here in Montreal, working for a private yacht club,, we had a dinner just the other night, I took this opportunity to show case this recipe for this soup.. They all loved it !! the s...
2/1/2016
I don't usually care for soup but we LOVE this one. We've modified it a bit for our tastes like using about 1 lb of cubed ham steak to 4 cartons of stock and using a combo of sweet, smoked and...
2/24/2015
It's flavorful. The eggs do not stay nicely in the liitle indentations. They all sunk to the bottom of the pan so I had to fish them out and ended up breaking two of them.
10/10/2018
This is a great weeknight recipe. Completely delicious and very quick to make. One thing: definitely use French bread. I used a sub roll instead and that bread couldn’t stand up to the liquid.
4/29/2018
This was absolutely delicious, though I left out the ham and cayenne. I made it a bit heavy on the garlic and a generous with the smoked paprika (how I love that flavor). I bought a $0.70 loaf...