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.
Ingredients
Base de la sopa
- 15 mlolive oil
- 8 medium (about 32 g)garlic cloves, thinly sliced
- 40 gjamón serrano or other lean cured ham, diced
- 1 tspsmoked paprika
- 80 gday-old rustic bread, torn into small pieces
- 800 mlwater
- 1/4 tsp, or to tastefine salt
- 1/8 tspblack pepper
Huevos
- 2 largeeggs
Para servir
- 1 tbspflat-leaf parsley, finely chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free