Description
A warm and comforting authentic Spanish garlic soup featuring garlic, smoked paprika, rustic bread, and poached eggs, perfect for cozy nights and quick meals.
Ingredients
Scale
- 6 large garlic cloves, thinly sliced
- 1/4 cup (60 ml) extra virgin olive oil
- 1 tbsp Spanish smoked paprika (pimentón de la Vera)
- 4 cups (about 200g) day-old rustic bread, torn into chunks
- 6 cups (1.5 liters) vegetable or chicken broth
- 4 large eggs
- 2 tbsp dry sherry or white wine (optional)
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium-low heat. Add the sliced garlic and cook slowly, stirring often, until golden and fragrant, about 4-5 minutes.
- Remove the pot from heat and stir in the smoked paprika. Then add the sherry or white wine if using, letting it bubble for a few seconds.
- Add the torn bread pieces to the pot, stirring to coat them in the garlicky oil and paprika. Let them soak for a couple of minutes until softened but still with some bite.
- Pour in the broth, season with salt and pepper, and bring to a gentle simmer. Cook uncovered for about 15 minutes, allowing the bread to break down and thicken the soup. Taste and adjust seasoning.
- Carefully crack each egg into the simmering soup. Cover the pot and cook for 3-5 minutes until the egg whites are set but yolks remain slightly runny, or longer if preferred. Gently baste the eggs with a ladle if needed.
- Serve immediately by ladling soup into bowls, ensuring each serving has a poached egg and plenty of broth-soaked bread. Optionally, sprinkle with extra smoked paprika or fresh parsley.
Notes
Cook garlic slowly over low heat to avoid bitterness. Add smoked paprika off the heat to preserve its smoky flavor. Use day-old rustic bread for best texture. Poach eggs gently in simmering soup to keep yolks runny. Season in layers for balanced flavor. Garlic oil and toasted bread mix can be prepared a day ahead and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl (about 1/4 of
- Calories: 220
- Fat: 12
- Carbohydrates: 18
- Fiber: 2
- Protein: 10
Keywords: Sopa de Ajo, Spanish garlic soup, garlic soup recipe, authentic Spanish soup, smoked paprika soup, easy soup recipe, poached egg soup