Sopa de Ajo

Sopa de Ajo
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Sopa de Ajo is a traditional Spanish garlic soup made with bread, paprika, garlic, olive oil, and poached egg. A comforting, budget-friendly Castilian dish that’s full of smoky depth and perfect for chilly nights or light rustic meals.

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Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 2 tbsp olive oil (Spanish extra virgin preferred)
 8 cloves garlic, thinly sliced
 4 cups stale rustic bread, cut into cubes or torn (preferably 1–2 days old)
 1 tbsp sweet Spanish paprika (pimentón dulce)
 ¼ tsp smoked paprika (optional for depth)
 4 cups chicken or vegetable broth
 4 large eggs
 Salt and pepper, to taste
 Optional: pinch of cayenne or hot paprika
 Fresh parsley, for garnish
Sauté the Garlic
1

  1. Heat olive oil in a wide saucepan over medium heat.

  2. Add sliced garlic and sauté gently until golden — do not burn, just light amber (about 2–3 minutes).

  3. Remove a few garlic slices for garnish, if desired.

Toast the Bread
2

  1. Add cubed stale bread to the pot. Toss well to coat in garlicky oil.

  2. Cook for 3–5 minutes, until lightly toasted and crisped.

Add Paprika & Broth
3

  1. Lower heat and stir in paprika(s). Quickly stir to coat the bread — don’t let paprika burn.

  2. Add broth, bring to a gentle boil, then reduce to a simmer for 10–15 minutes.

  3. Season with salt, pepper, and a pinch of cayenne if using.

Add the Eggs
4

  1. Crack eggs directly into the simmering soup, spacing them evenly.

  2. Cover the pot and cook for 4–6 minutes, until whites are set and yolks are still runny.
    (Alternatively, poach eggs separately and place on top when serving.)

Serve
5

Ladle soup into bowls with a poached egg in each. Garnish with reserved garlic, fresh parsley, and a drizzle of olive oil.

Pairing Suggestions
6

  • Crusty country bread or pan con tomate

  • A sharp Manchego cheese and olives on the side

  • A glass of Tempranillo or dry sherry

  • End with flan or a small piece of dark chocolate for dessert

Tips & Notes
7

  • Use stale bread! It gives body and richness to the soup. Fresh bread turns mushy.

  • Spanish paprika is essential. It adds the smoky backbone — don’t substitute generic paprika.

  • Want it heartier? Add a few slivers of jamón serrano or chorizo before toasting the bread.

  • Vegan-friendly if you skip the egg and use vegetable broth.

  • The egg yolk mixing with the garlicky broth is half the experience — don’t skip it.

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Ingredients

 2 tbsp olive oil (Spanish extra virgin preferred)
 8 cloves garlic, thinly sliced
 4 cups stale rustic bread, cut into cubes or torn (preferably 1–2 days old)
 1 tbsp sweet Spanish paprika (pimentón dulce)
 ¼ tsp smoked paprika (optional for depth)
 4 cups chicken or vegetable broth
 4 large eggs
 Salt and pepper, to taste
 Optional: pinch of cayenne or hot paprika
 Fresh parsley, for garnish
Sopa de Ajo
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