Spanish Garlic Bread Soup Recipes

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SAVORY SPANISH GARLIC BREAD SOUP {SOPA DE AJO}



Savory Spanish Garlic Bread Soup {Sopa de Ajo} image

This Spanish Garlic Bread Soup is a unique combination of bread, broth, garlic, and a bit of ham all topped with a perfectly poached egg for a delicious flavor in every bite.

Provided by Katie Hale

Categories     soups

Time 40m

Number Of Ingredients 8

6 cups bread, cut into large cubes;
4 tablespoon olive oil;
6 garlic cloves, thinly sliced;
60 g (2 oz) ham, chopped;
6 cups chicken broth;
1 ½ teaspoon paprika;
4 eggs;
¼ cup parsley, chopped.

Steps:

  • Coat your bread cubes with a bit of olive oil, then lay on a baking sheet in a single layer before baking for 7-10 minutes or until they begin getting brown and dried out;
  • While the bread is toasting, you will heat olive oil at medium heat in a large pan, and saute the garlic until it just begins to get fragrant;
  • Add in the ham and paprika, and continue cooking until the ham is turning brown and all flavors are combined well;
  • Now, you will add the toasted bread cubes into the pan with the other ingredients, and pour the chicken stock over the bread;
  • Bring the mixture to a boil, season with salt and pepper, and then reduce the heat;
  • Crack 4 eggs on top of the soup and cover with a lid;
  • Continue cooking until the egg whites are set, then serve immediately.

Nutrition Facts : Calories 383 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 193 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1754 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

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

SPANISH GARLIC AND VEGETABLE SOUP



Spanish Garlic and Vegetable Soup image

This fantastic soup recipe was given to me by a friend who runs a restaurant in the Spanish town where I live. Believe me...you will be hooked after the first spoonful.

Provided by ESCABOY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
3 large carrots, peeled and diced
1 medium head cabbage, chopped
½ head cauliflower, chopped
2 leeks, sliced
6 cloves garlic, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
4 teaspoons tomato paste
1 quart water
¼ cup milk or light cream
1 tablespoon butter
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
  • Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  • Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 23.4 g, Cholesterol 5.9 mg, Fat 4.8 g, Fiber 7.3 g, Protein 4.9 g, SaturatedFat 1.7 g, Sodium 232.3 mg, Sugar 11.5 g

SPANISH GARLIC SOUP



Spanish Garlic Soup image

Also called "Garlic Lovers' Soup". If you don't have any stale bread, this works just as well with croutons or toast cubes.

Provided by JackieOhNo

Categories     Spanish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
4 -5 large garlic cloves, minced
4 cups chicken broth or 4 cups chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup stale bread cubes
1 egg, beaten

Steps:

  • In a soup pot, heat the olive oil over medium-high heat; saute the garlic until golden (but do not burn). Remove the pot from the heat and cool slightly. Then return the pot to low heat and slowly add the broth, salt, pepper, and bread cubes; simmer for 2 to 3 minutes.
  • Remove 2 tablespoons of the soup to a small bowl and mix with the beaten egg. Add the egg mixture back to the soup and stir. Continue cooking until the soup starts to thicken, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 145.6, Fat 9.6, SaturatedFat 1.8, Cholesterol 46.5, Sodium 955.2, Carbohydrate 6.7, Fiber 0.3, Sugar 1.2, Protein 7.4

GARLIC SOUP, SPANISH-STYLE, WITH EGG



Garlic Soup, Spanish-Style, With Egg image

Provided by Florence Fabricant

Categories     lunch, one pot, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
4 large cloves garlic, sliced (about 1 tablespoon garlic)
4 slices French or Italian bread 1/2-inch thick
1/4 cup finely chopped sweet red pepper
Pinch dried red pepper
5 cups well-flavored beef or chicken stock
Salt to taste
4 eggs, at room temperature
Pinch of chopped fresh parsley

Steps:

  • Heat oil in a large saucepan. Add garlic and saute over medium heat until the garlic is barely golden. Remove the garlic from the pan, draining as much oil as possible back into the pan.
  • Saute the bread slices in the oil remaining in the pan until the bread is golden brown. Remove the croutons from the pan.
  • Add the sweet and hot peppers and saute over low heat until the sweet peppers are tender. Stir in the stock and return the garlic to the saucepan. Bring to a simmer and simmer for 30 minutes. Taste and season with salt if necessary.
  • Just before serving, warm each of four soup plates, then place a crouton in each plate. Carefully break an egg on top of each crouton then ladle the simmering soup over the egg and crouton. Sprinkle with parsley and serve at once.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams

CASTILIAN GARLIC SOUP - SPANISH



Castilian Garlic Soup - Spanish image

The three essential ingredients in this soup--garlic, bread, and water--all need to be of good quality. Do not be tempted into thinking that stock is an improvement since it masks the other flavors. Beyond that, though, you can improvise around the local variations in ingredients: lard is used rather than olive oil in Zamora, for example, and pepper seeds and chopped tomatoes are added in León. You can also sauté the garlic first. Usually the bread is broken into small pieces so it swells into sops, but I like this fried-bread version given to me by Vale Riana, who was born in the Burgos countryside but cooked for a Madrid family for thirty years. Garlic soup was often eaten early on winter morning before going out into the bitter cold, and I really enjoy it that way.

Provided by Raquel Grinnell

Categories     Vegetable

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

3 cups water
4 garlic cloves, plump and peeled
3 inches length French bread or 3 inches an equivalent chunk of rustic bread, and at least 1 day old
3 ounces olive oil
1 -2 teaspoon smoked paprika (pimenton de la Vera, may be mild, bittersweet or spicy-hot)
salt
4 eggs, room temperature

Steps:

  • Heat the water in a flameproof casserole. Chop or pound the garlic to a paste, using a mortar and pestle, a garlic press, or the blade of a knife. Add the garlic to the water and leave it to cook through for 5-10 minutes.
  • Meanwhile, slice the bread very thinly (leave the crust on) and fry it in the olive oil, sprinkling a little pimentón and salt in the oil. Add the bread and oil to the water and simmer gently for another 10-15 minutes. You can leave the soup for several hours or overnight at this stage.
  • Just before serving, poach the eggs in the soup: break each egg, in turn, into a ladle and lower into the soup. Remove from the heat as soon as the white is set and serve into deep bowls. The idea is to stir the soup around so the egg breaks and continues cooking in threads.

Nutrition Facts : Calories 300.2, Fat 26.3, SaturatedFat 4.6, Cholesterol 186, Sodium 139.2, Carbohydrate 8.4, Fiber 0.6, Sugar 0.6, Protein 8

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  • Traditionally in Spain, you would use a clay pot for this recipe, but any deep pot will do. Fry the garlic in a bit of the olive oil until it turns golden. Remove the garlic from the pan and set it aside so it doesn’t burn and turn bitter.
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Top Asked Questions

How to make Spanish garlic soup?
Although the name of the dish seems to suggest that it is typical from Castilla La Mancha and Castilla León, the truth is that this Spanish garlic soup recipe is prepared all over the country. In order to get it done, cut five garlic cloves into slices and slightly fry them over low heat. Add 200 grams of bread and some paprika powder.
What is garlic bread soup?
A garlic bread soup is typically a rich broth-based recipe that typically contains garlic, paprika, and an egg. Some recipes have additional vegetables, are pureed, or even served without the egg, but this one is more of a classic Spanish version.
How do you make the perfect garlic garlic bread?
Lower the heat, add the chopped garlic and fry gently without colouring for a couple of minutes. Add the chopped bread and stir well making sure you coat the bread in the flavoured oil.
What is Spanish garlic soup or Sopa de ajo?
In this article, you will learn how to make Spanish Garlic Soup, or Sopa de Ajo as it is called in Spanish, and get an inside to one of the most famous Spanish soups. Along with the Spanish lentil soup and the tasty garbanzo bean soup from Spain, the Spanish Garlic soup is one of the most popular things to eat in Andalusia during winter.

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