Castilian Garlic Soup Sopa De Ajo Recipes

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CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)



Chef John's Spanish Garlic Soup (Sopa de Ajo) image

Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

6 cups cubed French bread
1 tablespoon extra-virgin olive oil
¼ cup extra virgin olive oil
6 cloves garlic, very thinly sliced, or more to taste
2 ounces ham, diced
1 ½ teaspoons smoked paprika, or to taste
6 cups chicken broth, or more as needed
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
¼ cup chopped fresh flat-leaf parsley
4 large eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
  • Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
  • Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
  • Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
  • Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

Nutrition Facts : Calories 447 calories, Carbohydrate 33.7 g, Cholesterol 201.3 mg, Fat 26.8 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 2072.9 mg, Sugar 3.3 g

CASTILIAN GARLIC SOUP - SOPA DE AJO



Castilian Garlic Soup - Sopa De Ajo image

Make and share this Castilian Garlic Soup - Sopa De Ajo recipe from Food.com.

Provided by Rinshinomori

Categories     Spanish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil (preferably Spanish)
6 garlic cloves, peeled and sliced
2 tablespoons white wine
1/2 tablespoon spanish sweet paprika
3 ounces rustic white bread, crust removed and torn into small pieces
1 quart chicken stock
2 large eggs, beaten
salt
1 tablespoon flat leaf parsley, chopped

Steps:

  • Heat the olive oil in a medium saucepan over medium heat.
  • Add the garlic and saute until golden brown, about 1 minute. Add the wine and cook until the alcohol evaporates, about 30 seconds. Add the Spanish sweet paprika and saute for 1 minute.
  • Add the bread and pour in the chicken stock. Stir together and bring to a boil, then reduce the heat to low and simmer for 8 minutes.
  • Add the eggs and stir with a spatula to fold them into the soup. The eggs will form long strands, almost like noodles. Simmer for 2 minutes and add salt to taste. Sprinkle parsley and serve.

Nutrition Facts : Calories 283.5, Fat 16.2, SaturatedFat 3.1, Cholesterol 100.2, Sodium 489.6, Carbohydrate 21.6, Fiber 0.9, Sugar 5, Protein 11.2

CASTILIAN GARLIC SOUP (SOPA DE AJO)



Castilian Garlic Soup (Sopa De Ajo) image

Garlic soup was a staple during hard times in Spain. Since then it has become a favorite dish in the finest restaurants. I love garlic so the more the better! You can actually let this soup simmer for hours if you want to.

Provided by lazy gourmet

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

5 -6 whole heads of garlic, the cloves separated and peeled (about 1 cup or 1/2 pound of peeled garlic cloves)
1/4 cup extra virgin olive oil
1 tablespoon dried red pepper
6 cups chicken stock
1/2 cup sherry wine
1 pinch ground cumin
1 pinch saffron thread
sea salt
4 half-inch-thick slices crusty bread
1 garlic clove
4 eggs (optional)
freshly grated manchego cheese (optional)

Steps:

  • In a heavy soup kettle or a 2-quart saucepan , gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10 to 15 minutes. Do not let the cloves get brown. Remove them with a slotted spoon and set aside.
  • Stir the red chili pepper into the hot oil in the pan, then add the stock and sherry. Bring to a simmer while you stir in the cumin and saffron.
  • Use a fork to crush the tender garlic cloves to a paste into the soup. Taste and add salt if necessary. Cover the soup and leave to simmer very gently for about 15 minutes.
  • While the soup cooks, toast the bread slices. Cut the garlic clove in half and rub over the toasted slices.
  • If you wish, add the eggs by breaking each egg in turn into a ladle and lowering it into the soup. Stir ladle to break up the eggs. Serve immediately with a sprinkle of cheese and a slice of the bread.

SOPA DE AJO - CASTILIAN GARLIC SOUP



Sopa De Ajo - Castilian Garlic Soup image

Sopa de ajo is a very old, peasant-style dish and is typical of the Castilla-Leon region , where the winters are cold and soups and stews are eaten daily. Castilla is the "land of bread" and it is bought fresh daily. However, a Spanish cook would never serve it stale, so this recipe is a good way to use any stale bread that is left over from yesterday's meals.

Provided by Annacia

Categories     Ham

Time 26m

Yield 6 serving(s)

Number Of Ingredients 8

1/3 cup olive oil
3 1/2 ounces of cured Spanish ham (Subsitute cured ham like Virginia ham)
2 -3 slices day-old French bread, medium size - 4 x 2-1/2 x 1-inch
1 tablespoon sweet paprika
3 garlic cloves, sliced
6 eggs
1 quart water
salt (to taste)

Steps:

  • Heat the oil in a heavy frying pan.
  • Add not-too-thinly sliced garlic.
  • Before the garlic turns brown, add the cubed ham and the slices of bread.
  • Sauté for a few minutes on medium heat.
  • Add the sweet paprika, followed by the water and salt.
  • Bring to a slow boil.
  • Boil for 5-10 minutes.
  • To poach the eggs, carefully add eggs to the soup one at a time.
  • Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.

Nutrition Facts : Calories 272.9, Fat 19.2, SaturatedFat 3.9, Cholesterol 221.3, Sodium 452, Carbohydrate 12.6, Fiber 1.1, Sugar 0.6, Protein 12.2

SOPA DE AJO (GARLIC SOUP)



Sopa de Ajo (Garlic Soup) image

Provided by Food Network

Time 25m

Number Of Ingredients 8

8 to 9 slices stale white bread
6 tablespoon olive oil
6 to 8 cloves garlic, chopped
1 tablespoon mild paprika powder
1 tablespoon hot paprika powder
Salt
Generous 4 cups meat stock
4 eggs

Steps:

  • Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot.

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