Name: Sopa de Ajo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 1 baguette (sliced into thin pieces); 4 tablespoons olive oil (divided); 10-12 cloves garlic (sliced thin); 1 tablespoon smoked paprika; 8 cups vegetable broth; 1 tablespoon dry sherry (or red wine vinegar); 3 large eggs (beaten); 2 tablespoons chopped parsley; Salt and pepper to taste

Jump to Recipe

Introduction

Sopa de Ajo, or garlic soup, is a comforting Spanish classic known for its rich, smoky flavors and silky texture. This easy-to-make soup highlights garlic, paprika, and toasted bread for a satisfying meal perfect any time of year.

A white bowl with a brown base sits on a white plate with a brown rim, filled with bright orange-red soup that has a slightly oily texture on top and bits of soft scrambled egg, garnished with a small green leaf in the center. Three slices of toasted, light golden-brown bread are placed on the plate beside the bowl. In the background, there is another similar bowl filled with the same soup, and a large blue pot with a handle and light brown inside is partly visible. All items are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 baguette (sliced into thin pieces)
4 tablespoons olive oil (divided)
10-12 cloves garlic (sliced thin)
1 tablespoon smoked paprika
8 cups vegetable broth
1 tablespoon dry sherry (or red wine vinegar)
3 large eggs (beaten)
2 tablespoons chopped parsley
Salt and pepper

Instructions

Step 1: Set a large 6-8 quart saucepot over medium heat and add 2 tablespoons of olive oil.
Step 2: Tear enough of the baguette slices into pieces to fill 2 cups, reserving some slices to serve alongside the soup. Place the torn bread in the pot and stir to coat in oil. Toast for 2 to 3 minutes until golden brown, then remove and set aside.
Step 3: Add the remaining 2 tablespoons of olive oil to the pot. Add the sliced garlic and stir for 2-3 minutes, careful not to burn it. Stir in the smoked paprika and sauté for another 30-60 seconds.
Step 4: Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
Step 5: Add the toasted bread pieces and dry sherry. Stir until the bread dissolves into the soup base.
Step 6: In a small bowl, beat the eggs. Slowly drizzle the eggs into the soup while stirring to create delicate egg ribbons. Season with salt and pepper to taste.
Step 7: Serve the soup warm, garnished with chopped parsley and reserved baguette slices.

Tips & Variations

Use day-old baguette for better texture when toasting in the soup.
For a richer flavor, substitute vegetable broth with chicken broth.
Adjust the smoked paprika amount to control the smoky intensity.
Add a pinch of cayenne pepper for a subtle spicy kick.
Serve with a drizzle of extra virgin olive oil for extra richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the eggs from curdling. This soup is best enjoyed fresh but keeps well when reheated carefully.

How to Serve

A white bowl filled with a rich, reddish-orange soup that has visible chunks of yellowish egg and tender pieces floating on the surface, topped with a single green parsley leaf placed slightly off-center. Surrounding the bowl are three slices of toasted white bread with a soft texture and small holes. In the background, there is a blue pot with more of the soup inside, showing a similar thick, chunky texture. Another white bowl with the same soup and a green parsley leaf is partially visible. All items rest on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sweet paprika instead of smoked paprika?

Yes, you can substitute sweet paprika, but the soup will lack the characteristic smoky flavor. You might want to add a small amount of smoked salt or a dash of liquid smoke to compensate.

Is it necessary to use sherry in the soup?

Sherry adds depth and a subtle sweetness, but if you don’t have it, red wine vinegar works as a good alternative. You can also omit it, though it slightly changes the flavor profile.