This traditional Spanish Sopa de Ajo al Horno is a rustic, comforting dish that transforms simple ingredients into a flavorful meal. The broth is infused with golden-fried garlic and a hint of paprika, creating a rich base for toasted bread. Baked directly in the oven, the bread absorbs the savory liquid while the eggs poach gently in the heat, resulting in tender yolks and soft whites. It is perfect for chilly evenings or as a hearty appetizer. The combination of crispy bread edges and silky eggs offers a delightful texture contrast, making it a satisfying choice for family dinners or gatherings.
Sopa De Ajo Al Horno (Garlic Soup
Description
This traditional Spanish Sopa de Ajo al Horno is a rustic, comforting dish that transforms simple ingredients into a flavorful meal. The broth is infused with golden-fried garlic and a hint of paprika, creating a rich base for toasted bread. Baked directly in the oven, the bread absorbs the savory liquid while the eggs poach gently in the heat, resulting in tender yolks and soft whites. It is perfect for chilly evenings or as a hearty appetizer. The combination of crispy bread edges and silky eggs offers a delightful texture contrast, making it a satisfying choice for family dinners or gatherings.Ingredients
Directions
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Preheat your oven to 400&# 194;°F (200ðC).
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In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and fry gently until golden brown and fragrant, being careful not to burn it.
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Remove the garlic slices from the oil with a slotted spoon and set aside. Discard the garlic as per traditional method, or reserve for garnish if preferred.
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Turn off the heat under the skillet and stir in the ground red pepper (paprika) into the hot oil for a few seconds to bloom the flavor.
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Slowly pour in the water or stock, stirring to combine with the garlic-infused oil. Season with salt to taste.
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Divide the bread cubes among 6 individual ovenproof dishes or bowls.
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Pour the hot broth evenly over the bread in each dish.
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Place the dishes in the preheated oven and bake for about 5 minutes, until the bread is heated through and slightly browned at the edges.
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Remove the dishes from the oven. Carefully crack an egg into the center of each bowl.
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Return the dishes to the oven and bake for another 5 to 8 minutes, until the egg whites are set but the yolks are still runny.
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Remove from the oven and 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
Traditional Sopa de Ajo often uses the fried garlic in the soup, but this specific method discards it to prevent bitterness if overcooked. You can add the fried garlic back on top for garnish if desired.
Use day-old, crusty bread for the best texture, as it holds up better in the hot broth without becoming mushy.
For a richer flavor, substitute water with chicken or vegetable stock.
Ensure your ovenproof dishes are large enough to accommodate the bread and broth without spilling when the eggs are added.
If you prefer fully cooked eggs, bake for an additional 2-3 minutes.
