Sopa De Ajo Garlic Soup 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

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

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Top Asked Questions

What is sopa de ajo in Spanish?
Castilian Spanish Garlic Soup (Sopa de Ajo) Recipe. Sopa de ajo (garlic soup) is a very old, Spanish peasant-style dish and is typical of Castilla-Leon regional cuisine, where the winters are cold and soups and stews are eaten daily. Castilla is the "land of bread," and it is bought fresh daily.
How do you cook Sopa de ajo?
Just before serving, bring the sopa de ajo to the boil and crack one by one your four eggs into the soup, lower the heat and poach them gently for 3 minutes, be careful not to break them. Garnish with the crispy serrano ham and serve with some crusty bread a glass of red wine.
How to make the best Spanish garlic soup?
Just using a large pot as the equipment and garlic, bread, and chicken stock as the main ingredients, you will be able to make a cheap yet outstanding Spanish garlic soup. The first thing you need to do is peel every single garlic clove and chop it into small pieces. Also, grab the bread and cut it into small or medium size cubes.
When to eat Sopa de ajo on Good Friday?
As I was researching traditional Spanish garlic soup I came across an article that mentioned that Sopa de Ajo is traditionally eaten in the morning on Good Friday, and that just seems so right. This restorative soup served on a solemn holy day.

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