Spanish garlic soup. Sopa de Ajo, traditionally Spanish.
Would you have Spanish garlic soup for breakfast? I would. I love garlic. In industrial quantities. Fresh spring (green, fresh, wet) garlic, black garlic, garlic flakes, powder…Just like chili.
But there’s no chili in this soup. Just sweet Pimenton de la Vera, quality paprika that everyone should choose over the cheap supermarket “brick dust” they label as paprika.
And there’s a duck egg, richer yolk, bigger size, tastier.
Later Edit. Now you can find a short video below of this easy to make soup. The spring onion here is optional, I just added it to as an experiment. Fell free to leave it out.
- 8-12 garlic cloves
- 1 tablespoon sweet paprika
- 2 eggs
- 2 slices bread
- 50ml olive oil
- Slice the garlic thinly and add to a pot with the olive oil. Heat and gently fry the garlic for a couple of minutes. It just need to start changing colour so be careful not to burn it as it will get a bitter taste. Not pleasant.
- Add a tablespoon of sweet paprika and stir well. Leave to cook for just about 20 seconds. As with the garlic, overcooked paprika will be bitter.
- Now cover with about 750ml of water. Also vegetable or chicken stock can be used instead. If not, a stock cube can do the job. Or, just the water.
- Season with salt and pepper to taste. Boil gently for about 10 minutes to extract more flavour from the garlic.
- Once boiled add the bread (either as whole slices or cubed) and stir. Break the eggs into the soup as well.
- A fork can be used now to break the egg in the soup so that it will form strands and cooks, or stir gently to keep the egg yolks whole, soft and runny.
That’s my Spanish garlic soup, and I can’t wait to make it again…at least once a week.