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Sopa de Ajo
Created by: Howcan Team
Ingredients
- 8 cups of chicken broth
- 8 cloves of garlic, minced
- 1/4 cup of olive oil
- 2 eggs
- 4 slices of day-old bread, cubed
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat 1/4 cup of olive oil over medium heat.
- Add 8 cloves of minced garlic and sauté until fragrant, about 1-2 minutes.
- Stir in 1 teaspoon of smoked paprika and cook for an additional 1 minute.
- Pour in 8 cups of chicken broth and bring to a simmer.
- Add the cubed day-old bread to the pot and let it simmer for 5-7 minutes, until the bread has softened and thickened the soup.
- In a small bowl, beat 2 eggs and slowly drizzle them into the soup while stirring constantly to create egg ribbons.
- Season with salt and pepper to taste.
- Ladle the Sopa de Ajo into bowls and garnish with chopped fresh parsley before serving.
Sopa de Ajo, or Spanish garlic soup, has a rich history dating back to the Castilian region of Spain. This hearty soup was traditionally a peasant dish, made with simple ingredients like garlic, bread, and paprika, providing nourishment and warmth during cold winters. The dish has evolved over time, with variations incorporating ingredients like eggs, ham, and chorizo. Today, Sopa de Ajo can be found in many Spanish restaurants, with renowned chefs adding their own unique twists. The best versions of this dish can be found in the Castilian region, where the soup's authentic flavors and rustic charm are preserved. The key to a perfect Sopa de Ajo lies in the quality of garlic and the balance of flavors, making it a comforting and satisfying dish for any occasion.
30 min
4
250 calories
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