Sopa de Ajo
Castilian garlic soup with bread, paprika, and a poached egg.
Serves 4
Prep 10 min
Cook 30 min
Ingredients
- 1/4 cup olive oil
- 8 cloves garlic, sliced
- 4 slices stale bread, cut in pieces
- 1 tablespoon smoked paprika
- 6 cups chicken or vegetable stock
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons chopped parsley
Steps
Step 1. Cook the garlic in the oil for 2 minutes until golden. Add the bread and fry for 3 minutes.
Step 2. Stir in the paprika for 10 seconds, then add the stock and salt right away.
Step 3. Simmer for 20 minutes until the bread breaks down.
Step 4. Crack in the eggs, cover, and poach for 3 to 4 minutes until the whites are set. Top with parsley.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.