Spanish cuisine · Soups & Stews

Sopa de Ajo

Castilian garlic soup with bread, paprika and poached egg – pure comfort food.

Ingredients · for 4 servings

• 8 garlic cloves
• 150 g day-old white bread
• 1 tbsp paprika (sweet)
• 1 litre vegetable stock
• 4 eggs
• 4 tbsp olive oil
• Salt

Instructions

1. Fry the sliced garlic in olive oil until golden.
2. Add the bread slices and paprika, toss briefly.
3. Pour in the stock and simmer gently for 15 minutes.
4. Crack the eggs into the hot soup and poach for 3 minutes.
5. Serve in earthenware bowls.