Spanish Garlic and Bread Soup (Sopa de Ajo)
To keep leftover bread from going to waste, make a garlic soup, a Spanish specialty that uses stale bread pieces to thicken the broth. This recipe requires minimal effort yet delivers maximum comfort.
Ingredients
- 2 oz (55 g) dry Spanish ham or prosciutto, cut into small dice
- 4 to 6 garlic cloves, chopped
- 1/4 cup (60 ml) olive oil
- 4 cups (200 g) day-old bread, cubed (see note)
- 2 tsp smoked paprika, plus more for serving
- 2 tsp sweet paprika
- 1 pinch cayenne pepper
- 4 cups (1 litre) chicken broth
- 2 cups (500 ml) water
- 4 eggs
- Flat-leaf parsley, finely chopped, for serving
Instructions
- In a large pot over medium heat, cook the ham and garlic in the oil for 3 minutes. Add the bread and toss to coat with the oil. Season lightly with salt and pepper.
- Add the spices to the pot and mix well. Pour in the broth and water. Bring to a boil. Simmer for 5 minutes. Using a wooden spoon, crush the cubes of bread until completely broken down in order to thicken the broth. Adjust the seasoning.
- Gently break the eggs directly into the soup, spacing them out. Cover and continue to cook over low heat for 6 minutes or until the egg whites are cooked but the yolks are still runny.
- Divide the soup and eggs among four bowls. Garnish with parsley and a pinch of smoked paprika.
To keep leftover bread from going to waste, make a garlic soup, a Spanish specialty that uses stale bread pieces to thicken the broth. This recipe requires minimal effort yet delivers maximum comfort.