Sopa de Ajo (Spanish Garlic Soup)

Sopa de ajo is an incredibly simple Spanish garlic soup that is rustic and comforting. It is easy to make and a staple during colder weather as well as during Semana Santa (Holy Week before Easter).

📝 Ingredients

• 3 garlic cloves
• 3 oz country-style bread or baguette (around 2 cups of diced bread)
• 2 Tbsp olive oil
• 1 tsp paprika*
• 3 c stock (chicken or vegetable)
• 1-2 Tbsp fino sherry (or dry white wine)
• Salt, to taste
• 2 eggs
• 1/2 Tbsp chopped parsley, to garnish

👨‍🍳 Instructions

1. 1Peel and slice the garlic and cut the...: Peel and slice the garlic and cut the bread into a relatively small dice.
2. 2Warm the oil over a medium heat in...: Warm the oil over a medium heat in a pan large enough to hold the soup. Add the garlic and soften for a minute.
3. 3Add the bread cubes, toss in the oil...: Add the bread cubes, toss in the oil and cook for a couple minutes so they gently brown. Keep a close eye on the garlic so that it doesn't brown too much - if it gets a little brown, remove it from the pan until the bread has browned a little.
4. 4Once the bread is gently brown, add back...: Once the bread is gently brown, add back the garlic if removed, and add the paprika. Stir to mix. Add the stock and sherry, plus a little salt to taste. Bring the soup to a gentle simmer.
5. 5Crack the eggs into the soup, cover the...: Crack the eggs into the soup, cover the pan and leave around 2 minutes so the eggs lightly poach - you want the whites just cooked but the yolk still soft. If needed, spoon a little of the hot stock over the egg to help cook the top.
6. 6Serve the soup with the egg in the...: Serve the soup with the egg in the middle of the bowl, with the bread and broth around it, and sprinkle with parsley.