Sopa de Ajo (Spanish garlic soup)

Based on 5 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

“This soup is a hero on rainy, cold days or in times when you feel like you be getting sick.”

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
8 cloves garlic
200 g bread (stale)
80 ml olive oil
1 tsp Piment d'Espelette
1 l chicken stock
eggs
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large)
  • spatula
  • ladle

Nutrition per serving

Cal
689
Protein
28 g
Fat
51 g
Carb
29 g
  • Step 1/3

    Peel and slice the garlic. Cube the bread.
    • 8 cloves garlic
    • 200 g bread (stale)
    • cutting board
    • knife

    Peel and slice the garlic. Cube the bread.

  • Step 2/3

    Heat olive oil in a large pot. Toast bread cubes in the olive oil over medium heat until golden brown, approx. 5 min. Add garlic and fry together briefly. Add Piment d'Espelette and deglaze with chicken stock. Simmer for approx.10 min.
    • 80 ml olive oil
    • 1 tsp Piment d'Espelette
    • 1 l chicken stock
    • pot (large)
    • spatula

    Heat olive oil in a large pot. Toast bread cubes in the olive oil over medium heat until golden brown, approx. 5 min. Add garlic and fry together briefly. Add Piment d'Espelette and deglaze with chicken stock. Simmer for approx.10 min.

  • Step 3/3

    Bring the soup to a boil. Serve in bowls and season with salt and pepper to taste. Add one raw egg into each bowl while the soup is still hot and enjoy!
    • eggs
    • salt
    • pepper
    • ladle

    Bring the soup to a boil. Serve in bowls and season with salt and pepper to taste. Add one raw egg into each bowl while the soup is still hot and enjoy!