This traditional Spanish Sopa de Ajo al Horno is a rustic yet elegant dish that transforms simple ingredients into a deeply flavorful experience. The base is a golden, aromatic broth infused with slow-fried garlic and a hint of smoky paprika. Crusty bread cubes soak up the savory liquid, while eggs poached directly in the oven add a creamy richness. It is a hearty, comforting meal perfect for chilly evenings or as a luxurious starter. The combination of tender garlic, soft bread, and rich egg creates a satisfying texture that feels both homestyle and special. Serve it bubbling hot from the oven for the best experience.
Sopa De Ajo Al Horno (Spanish Garlic Soup
Description
This traditional Spanish Sopa de Ajo al Horno is a rustic yet elegant dish that transforms simple ingredients into a deeply flavorful experience. The base is a golden, aromatic broth infused with slow-fried garlic and a hint of smoky paprika. Crusty bread cubes soak up the savory liquid, while eggs poached directly in the oven add a creamy richness. It is a hearty, comforting meal perfect for chilly evenings or as a luxurious starter. The combination of tender garlic, soft bread, and rich egg creates a satisfying texture that feels both homestyle and special. Serve it bubbling hot from the oven for the best experience.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC).
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Heat the olive oil in a medium saucepan over medium heat.
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Add the garlic cloves and fry gently until golden brown, being careful not to burn them.
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Remove the garlic cloves from the oil and set aside, or discard if preferred.
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Stir the ground red pepper into the hot garlic oil, then carefully pour in the water and bring to a simmer. Season with salt.
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Divide the cubed bread among six individual oven-safe soup dishes.
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Ladle the hot garlic broth over the bread in each dish.
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Place the dishes in the preheated oven and bake for 5-7 minutes, until the bread is slightly browned and the soup is bubbling.
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Remove from the oven, crack one egg into each bowl, and return to the oven.
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Bake for another 5-8 minutes, until the egg whites are set but yolks are still runny.
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Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 974.6kcal
- % Daily Value *
- Total Fat 56.8g88%
- Saturated Fat 11.7g59%
- Cholesterol 746.0mg249%
- Sodium 984.5mg42%
- Total Carbohydrate 75.8g26%
- Dietary Fiber 4.1g17%
- Sugars 9.8g
- Protein 39.5g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer broth, substitute water with chicken or vegetable stock.
Use stale, crusty bread such as baguette or sourdough for the best texture.
Traditionally, the fried garlic is discarded, but you can chop it and sprinkle it back on top for extra flavor and crunch.
If you prefer firmer eggs, bake for an additional 1-2 minutes.
This recipe is derived from "Mi cocina" by Maria Teresa de Federico de Uruena.
