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

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.

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 AL TOMATE



Sopa de Ajo al Tomate image

A staple of homes in Cuba and much of the rest of the Caribbean, where tomatoes are available year-round, this soup clearly derives from the classic Mediterranean "boiled water" (see the variation), a soup based on garlic, bread, and whatever else can be found. Despite its humble origins, this is a wonderful dish for entertaining (be sure to warn your guests that the bowls are hot!).

Yield makes 4 servings

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
6 garlic cloves, peeled
8 ripe plum tomatoes, peeled and chopped (canned are fine)
1 bay leaf
6 cups chicken or vegetable stock, preferably homemade (page 160 or 162), or water
Four 1-inch-thick slices French or Italian bread, at least a day old
4 eggs
Salt and black pepper to taste
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat the oven to 450°F. Place a large saucepan over medium-high heat. Add the olive oil and garlic cloves and cook, stirring occasionally, until the garlic is softened and lightly browned, about 5 minutes. Stir in the tomatoes and bay leaf and continue stirring until the tomatoes begin to break down, about 5 minutes. Pour in the chicken stock and bring to a boil; lower the heat and simmer for 20 minutes. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day; reheat before proceeding.)
  • Meanwhile, prepare the soup bowls. Place the bread slices in the bottom of 4 individual heatproof dishes and then break an egg over each slice.
  • When the soup is ready, season with salt and pepper, then strain the soup into the individual bowls. Sprinkle the parsley on top of the soup and bake for 5 minutes. Serve piping hot.
  • The meager, ultra simplified version, which is still quite good. Omit the tomatoes and use water in place of stock. Omit the eggs; instead, toast the bread (better still, fry it on both sides in extra virgin olive oil). Finish with freshly grated Parmesan cheese.
  • Omit the bread and eggs. Finish the simple soup with about 1/4 cup chopped fresh cilantro leaves and loads of fresh lime juice.

SOPA DE AJO



Sopa de Ajo image

Categories     Bread     Garlic

Yield serves 4

Number Of Ingredients 11

6 cups water
2 large heads garlic, cloves separated and peeled
4 slices French or country bread
1/4 cup fruity olive oil
Salt to taste
1 ripe avocado, cut into 1/2-inch dice
1 teaspoon dried Mexican oregano
3 ounces Mexican queso fresco or feta cheese, crumbled
1 ripe tomato, diced
4 green onions, thinly sliced, green part only
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • Place the water and garlic in the slow cooker insert, cover, and cook on low for 6 to 8 hours, or until the garlic is quite tender.
  • Add the bread to the broth and allow to soften for about 10 minutes, then purée the garlic and bread using a handheld immersion blender. Add the olive oil and salt to taste.
  • To serve, place some of the avocado, oregano, cheese, tomato, and green onions in the bottom of each bowl, then ladle in the broth over the ingredients. Top each bowl with a sprinkle of cilantro.
  • Suggested Beverage
  • I would enjoy a light-bodied white wine or possibly a light, fruity, young red wine with this soup.

SOPA DE AJO (GARLIC SOUP)



Sopa De Ajo (Garlic Soup) image

A traditional Spanish soup that comes from the City of Guanajuato, where it was served in the 17th century to the owner of the largest silver mine.

Provided by Karen From Colorado

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

2 tablespoons oil
3 ounces garlic, seperated into cloves (about 30 cloves)
1/4 cup water
3/4 cup dry breadcrumbs
6 cups chicken stock
2 eggs

Steps:

  • Heat oil in a large saucepan over medium heat; add garlic and saute, stirring constantly until golden brown, about 8 minutes; transfer to a blender reserving oil.
  • Puree the garlic with the water and set aside.
  • Brown the bread crumbs in the reserved oil.
  • Add the chicken stock and the pureed garlic; simmer covered for 15 minutes.
  • Beat the eggs lightly in a small bowl.
  • Bring the broth to a rolling boil and pour in the beaten eggs in a stream, stirring constantly with a fork.
  • Cook for 3 more minutes and serve.

Nutrition Facts : Calories 225.6, Fat 9.9, SaturatedFat 2.1, Cholesterol 77.7, Sodium 468, Carbohydrate 23, Fiber 0.9, Sugar 4.9, Protein 10.9

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