Sopa de Ajo y Cebolla

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Cut the country bread into 1.5 cm cubes and finely chop the garlic.

   80 g country bread, cubed4 cloves garlic, finely chopped
2. 2

   Melt the butter in a medium saucepan over medium heat. Add the sliced onions and cook for 6–7 minutes, stirring often, until softened and lightly golden. Add half of the chopped garlic and cook for 30 seconds, just until fragrant.

   20 g butter2 medium, about 300 g yellow onions, thinly sliced4 cloves garlic, finely chopped
3. 3

   Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth to prevent lumps, then add the bay leaf, dried oregano, salt, and black pepper. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the onions are tender and the broth is lightly thickened.

   15 g all-purpose flour600 ml chicken broth1 bay leaf1 tsp dried oregano½ tsp, or to taste salt¼ tsp black pepper, freshly ground
4. 4

   While the soup simmers, toss the bread cubes with the olive oil, remaining dried oregano, and Parmesan. Spread them on a baking sheet and bake for 7–8 minutes, turning once, until crisp and golden.

   80 g country bread, cubed1 tbsp olive oil½ tsp dried oregano20 g Parmesan cheese, finely grated
5. 5

   Remove the bay leaf. Stir the lemon juice and remaining garlic into the soup, then taste and adjust the seasoning. Serve immediately with the hot herbed croutons on top.

   1 tsp lemon juice4 cloves garlic, finely chopped

Origin & History

Garlic and onion soups are common throughout Mediterranean cooking, where inexpensive aromatics are slowly softened to create flavorful broths. The crisp bread topping reflects the region’s long tradition of enriching soups with toasted bread, herbs, and aged cheese.