Sopa de Ajo

Sopa de Ajo is a rustic, aromatic garlic soup with smoky paprika, softened bread, and a delicately poached egg in every bowl. This beginner-friendly version is light yet deeply savory, with the ham adding just enough richness without making the dish heavy.

Nutrition · per serving

275kcal

13gProtein

20gCarbs

14gFat

2gFiber

2 servings

Ingredients

10 items

Base de la sopa

olive oil15 ml

garlic cloves, thinly sliced8 medium (about 32 g)

jamón serrano or other lean cured ham, diced40 g

smoked paprika1 tsp

day-old rustic bread, torn into small pieces80 g

water800 ml

fine salt1/4 tsp, or to taste

black pepper1/8 tsp

Huevos

eggs2 large

Para servir

flat-leaf parsley, finely chopped1 tbsp

Tips

•Use day-old bread with some structure, such as a rustic loaf or baguette; very soft sandwich bread can turn gluey.
•If your ham is quite salty, start with less salt and adjust only at the end.
•For a lower-fat version that still tastes authentic, keep the oil modest and use lean jamón serrano rather than fatty chorizo.
•If you want a more brothy soup, add 100-150 ml extra water; for a thicker, more traditional texture, simmer 2 minutes longer.

Steps

1
Prepare all ingredients first: slice the garlic thinly, dice the ham, tear the bread into bite-size pieces, and chop the parsley. Bring the water to a near-boil in a kettle or small saucepan so the soup cooks faster.
8 medium (about 32 g) garlic cloves, thinly sliced40 g jamón serrano or other lean cured ham, diced80 g day-old rustic bread, torn into small pieces800 ml water1 tbsp flat-leaf parsley, finely chopped
2
Heat the olive oil in a medium saucepan over medium-low heat. Add the sliced garlic and cook gently for 1-2 minutes, stirring often, until fragrant and just pale golden. Do not let it brown deeply or it will turn bitter.
15 ml olive oil8 medium (about 32 g) garlic cloves, thinly sliced
3
Add the diced ham and cook for 1 minute to lightly render its flavor into the oil. Take the pan briefly off the heat, stir in the smoked paprika, and mix for a few seconds so it blooms without scorching.
40 g jamón serrano or other lean cured ham, diced1 tsp smoked paprika
4
Immediately add the torn bread and toss to coat it in the garlicky oil. Pour in the hot water, return the pan to medium heat, and add the salt and black pepper. Bring to a gentle simmer.
80 g day-old rustic bread, torn into small pieces800 ml water1/4 tsp, or to taste fine salt1/8 tsp black pepper
5
Simmer the soup for 8-10 minutes, stirring occasionally, until the bread softens and partly breaks down into the broth. The texture should be rustic and slightly thickened, not smooth.
6
Lower the heat so the soup is barely bubbling. Crack the eggs one at a time into a small cup, then slide them into the soup. Poach gently for 3-4 minutes, until the whites are set but the yolks are still a little soft; cook 1 minute longer if you prefer firmer yolks.
2 large eggs
7
Taste and adjust seasoning if needed. Ladle the soup into warm bowls, making sure each serving gets one egg, then sprinkle with chopped parsley and serve immediately.
1/4 tsp, or to taste fine salt1/8 tsp black pepper1 tbsp flat-leaf parsley, finely chopped

Origin & History

Sopa de ajo is a humble Castilian soup from Spain, traditionally made to stretch stale bread with garlic, paprika, and water or stock. Over time, versions with ham and egg became especially popular, turning a peasant dish into a warming classic served in homes and taverns alike.

spanish soup garlic lowfat beginner ham egg stovetop

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Steps

Prepare all ingredients first: slice the garlic thinly, dice the ham, tear the bread into bite-size pieces, and chop the parsley. Bring the water to a near-boil in a kettle or small saucepan so the soup cooks faster.

8 medium (about 32 g) garlic cloves, thinly sliced40 g jamón serrano or other lean cured ham, diced80 g day-old rustic bread, torn into small pieces800 ml water1 tbsp flat-leaf parsley, finely chopped

Heat the olive oil in a medium saucepan over medium-low heat. Add the sliced garlic and cook gently for 1-2 minutes, stirring often, until fragrant and just pale golden. Do not let it brown deeply or it will turn bitter.

15 ml olive oil8 medium (about 32 g) garlic cloves, thinly sliced

Add the diced ham and cook for 1 minute to lightly render its flavor into the oil. Take the pan briefly off the heat, stir in the smoked paprika, and mix for a few seconds so it blooms without scorching.

40 g jamón serrano or other lean cured ham, diced1 tsp smoked paprika

Immediately add the torn bread and toss to coat it in the garlicky oil. Pour in the hot water, return the pan to medium heat, and add the salt and black pepper. Bring to a gentle simmer.

80 g day-old rustic bread, torn into small pieces800 ml water1/4 tsp, or to taste fine salt1/8 tsp black pepper

Simmer the soup for 8-10 minutes, stirring occasionally, until the bread softens and partly breaks down into the broth. The texture should be rustic and slightly thickened, not smooth.

Lower the heat so the soup is barely bubbling. Crack the eggs one at a time into a small cup, then slide them into the soup. Poach gently for 3-4 minutes, until the whites are set but the yolks are still a little soft; cook 1 minute longer if you prefer firmer yolks.

2 large eggs

Taste and adjust seasoning if needed. Ladle the soup into warm bowls, making sure each serving gets one egg, then sprinkle with chopped parsley and serve immediately.

1/4 tsp, or to taste fine salt1/8 tsp black pepper1 tbsp flat-leaf parsley, finely chopped