This traditional Spanish garlic soup, or Sopa de Ajo, is a rustic and deeply comforting dish that relies on simple, high-quality ingredients. The base is built by gently frying garlic cloves in olive oil until golden, infusing the liquid with intense aroma without burning. Stale bread is soaked in this flavorful broth and baked until tender and slightly crisp at the edges. The final touch is cracking fresh eggs directly into the simmering soup, allowing them to poach gently in the oven. The result is a rich, savory meal with soft, custardy yolks that mingle with the garlicky broth. It is perfect for cold evenings, offering warmth and satisfaction with minimal effort. Serve immediately for the best texture.
Spanish Garlic Soup #2 (Sopa De Ajo Al Horno
Description
This traditional Spanish garlic soup, or Sopa de Ajo, is a rustic and deeply comforting dish that relies on simple, high-quality ingredients. The base is built by gently frying garlic cloves in olive oil until golden, infusing the liquid with intense aroma without burning. Stale bread is soaked in this flavorful broth and baked until tender and slightly crisp at the edges. The final touch is cracking fresh eggs directly into the simmering soup, allowing them to poach gently in the oven. The result is a rich, savory meal with soft, custardy yolks that mingle with the garlicky broth. It is perfect for cold evenings, offering warmth and satisfaction with minimal effort. Serve immediately for the best texture.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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In a large saucepan, heat olive oil over medium heat.
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Add garlic cloves and fry gently until golden brown, being careful not to burn.
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Stir in ground red pepper and add water; bring to a simmer.
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Remove garlic cloves from the broth and discard.
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Divide cubed bread evenly among 6 oven-safe bowls or ramekins.
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Ladle the hot garlic broth over the bread in each bowl.
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Place bowls in the oven and bake for 10 minutes until bread is soft and edges are crisp.
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Crack an egg directly into the center of the soup in each bowl.
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Return to oven and bake for another 5-7 minutes until 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 flavor, substitute half of the water with chicken or vegetable stock.
Use day-old, stale bread for the best texture as it absorbs the broth without becoming mushy.
If you prefer firmer eggs, bake for an additional 2-3 minutes.
This dish is best served immediately as the bread will continue to absorb liquid and become soggy if left sitting.
Garnish with a drizzle of extra virgin olive oil and a pinch of smoked paprika before serving.
