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Sopa de Ajo Recipe

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★★★★★

4.7 from 137 reviews

Sopa de Ajo, or Spanish Garlic Soup, is a comforting and flavorful traditional dish made with toasted baguette, garlic, smoked paprika, and vegetable broth. This rustic soup is enriched with egg ribbons and a splash of dry sherry, creating a rich texture and deep, savory flavor. Perfect as a warming starter or light meal, it delivers the essence of Spanish cuisine with simple yet bold ingredients.

Ingredients

Scale

Main 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

Instructions

  1. Prepare the Pot and Bread: Set a large 6-8 quart saucepot over medium heat. Add 2 tablespoons of olive oil to the pot. Tear enough baguette slices into pieces to fill 2 cups, leaving some slices aside for serving.
  2. Toast the Bread: Place the torn pieces of bread into the pot and stir to coat them with oil. Toast the bread for 2 to 3 minutes until golden brown, stirring occasionally. Remove the toasted bread from the pot and set it aside.
  3. Sauté the Garlic and Paprika: Add the remaining 2 tablespoons of olive oil into the pot. Add the sliced garlic and sauté for 2-3 minutes, ensuring it doesn’t burn. Stir in the smoked paprika and cook for an additional 30 to 60 seconds to release its smoky aroma.
  4. Add Broth and Simmer: Pour in 8 cups of vegetable broth. Bring the soup to a boil, then reduce heat and let it simmer gently for 10 minutes to develop the flavors.
  5. Incorporate Bread and Sherry: Add the toasted bread pieces along with 1 tablespoon of dry sherry (or red wine vinegar) to the soup. Stir well and let the bread dissolve into the broth, thickening the soup slightly.
  6. Create Egg Ribbons: Beat the 3 eggs in a small bowl. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create delicate egg ribbons throughout the soup.
  7. Season and Garnish: Taste the soup and add salt and pepper as needed. Serve the soup warm, garnished with 2 tablespoons of chopped fresh parsley and the reserved baguette slices on the side.

Notes

  • Using dry sherry adds an authentic flavor, but red wine vinegar is a great substitute for a touch of acidity.
  • Be careful not to burn the garlic, as it can quickly turn bitter.
  • The bread thickens the soup as it dissolves, creating a hearty texture.
  • For a richer flavor, you can try using chicken broth instead of vegetable broth.
  • This soup is traditionally served warm and is ideal on chilly days or as a starter for a Spanish meal.

Keywords: Sopa de Ajo, Spanish garlic soup, garlic soup, traditional Spanish recipe, easy vegetarian soup, smoked paprika soup, egg drop soup

Find it online: https://frommamamaya.com/sopa-de-ajo-recipe/