Sopa de Ajo (Garlic Soup) at home
- Yield 3
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Sopa de Ajo (Garlic Soup) at home is a soup recipe on Avoteb. The yield on the card is 3. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, very thinly sliced
- 4 ounces stale bread, thinly sliced or torn into pieces
- 1 tablespoon smoked paprika*
- 6 to 7 cups chicken stock (or vegetable broth)
- 4 large eggs, whisked*
- fine sea salt and freshly-ground black pepper
Method
Sauté the garlic and bread. Warm the olive oil in a large stockpot over a medium burner. Tip in the sliced garlic and sauté for 2-3 minutes, stirring occasionally, until it is fragrant and lightly golden. (It’s important not to overcook the garlic at this point.) Add the smoked paprika and stir to combine. Tip in the bread and toss until it is more or less evenly coated with the garlic oil. Continue cooking for 3 more minutes, stirring frequently so that the garlic does not burn.
Let it bubble gently. Tip in 6 cups chicken stock and stir to combine, breaking up the bread with a wooden spoon into your desired size of pieces as it cooks. Continue cooking until the soup reaches a rapid let it bubble gently.
Tip in the eggs. With one hand, use a wooden spoon to stir the soup in a circular motion to create a slow whirlpool. With the other hand, slowly pour the whisked eggs into the soup as you continue stirring, in order to create egg ribbons.
Salt If you would like a brothier soup, feel free to add in 1 extra cup of stock. Taste and season the soup with salt, black pepper, and/or additional smoked paprika as desired.
Plate Plate while it is hot and enjoy!
