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. Slice the garlic thinly and roast in olive oil at gentle heat until golden (don't brown, or it turns bitter).
2. Tear the white bread into slices and add with the paprika; toss for 1 min.
3. Fill up with vegetable stock and simmer at gentle heat for 15 min; season with salt.
4. Crack the eggs one at a time into a ladle and slide into the hot, no-longer-boiling soup.
5. Cover and let stand for 3 min until the whites are set but the yolks stay soft.
6. Serve in clay bowls – rustic and hot.