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

Rated as 4.51 out of 5 Stars
57k

"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 447
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
  3. Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts


Per Serving: 447 calories; 26.8 33.7 17.1 201 2073 Full nutrition

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Reviews

Read all reviews 23
  1. 37 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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...

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...

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...

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.

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.

Made it just as it called for and it was fantastic!

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...