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Sopa de Ajo (Spanish Garlic Soup) Recipe

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4.2 from 6 reviews

Sopa de Ajo is a traditional Spanish garlic soup that blends toasted baguette, rich garlic, smoked paprika, and vegetable broth to create a flavorful and comforting dish. Finished with egg ribbons and fresh parsley, this easy-to-make soup is perfect for a cozy meal rich in rustic Mediterranean flavors.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Bread

  • 1 baguette, sliced into thin pieces

Soup Base

  • 4 tablespoons olive oil, divided
  • 10-12 cloves garlic, sliced thin
  • 1 tablespoon smoked paprika
  • 8 cups vegetable broth
  • 1 tablespoon vinegar
  • Salt and pepper, to taste

Finishing Touches

  • 3 large eggs, beaten
  • 2 tablespoons chopped parsley

Instructions

  1. Heat Oil: Set a large 6-8 quart saucepot over medium heat and add 2 tablespoons of olive oil.
  2. Toast Bread: Tear enough baguette slices into pieces to fill 2 cups, keeping the remaining slices for serving. Place torn bread pieces into the pot, coat with oil, and toast for 2-3 minutes until golden brown. Remove and set aside.
  3. Sauté Garlic and Paprika: Add the remaining 2 tablespoons of olive oil to the pot. Stir in the sliced garlic and sauté for 2-3 minutes, taking care not to burn it. Add smoked paprika and cook for another 30-60 seconds.
  4. Simmer Broth: Pour in the vegetable broth and bring to a boil. Lower heat and let the soup simmer for 10 minutes.
  5. Add Bread and Vinegar: Stir in the toasted bread pieces and vinegar. Allow the bread to dissolve into the soup, enriching the base.
  6. Create Egg Ribbons: Beat the eggs in a small bowl. Slowly drizzle the eggs into the simmering soup while stirring to form delicate egg ribbons.
  7. Season and Serve: Taste the soup and season with salt and pepper as needed. Serve warm with a sprinkle of fresh chopped parsley and the reserved baguette slices on the side.

Notes

  • Use day-old baguette for better texture and absorption in the soup.
  • Smoked paprika adds a deep smoky flavor; use sweet paprika if preferred milder taste.
  • Be careful not to burn the garlic as it will turn bitter.
  • The egg ribbons add a silky texture; add slowly while stirring continuously.
  • Vegetable broth keeps the recipe vegetarian; chicken broth can be used for a non-vegetarian version.
  • This soup is best enjoyed fresh but can be gently reheated the next day.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Spanish
  • Diet: Vegetarian

Find it online: https://iamstarved.com/sopa-de-ajo-spanish-garlic-soup-recipe/