Sopa de Ajo (Spanish Garlic Bread Soup)

Sopa de Ajo or Sopa Castellana is a traditional Spanish garlic soup. A lot of skipped garlic and smoked paprika Spanish flavor the thickened broth of toasted bread. Just before serving, the beaten eggs are mixed in the boiling soup for a humble meal but fill.

Sopa de Ajo is a little different from our other recipe for garlic soup, a smooth and creamy caramelized caramelized garlic soup. The traditional smoked paprika of Sopa de Ajo, toasted bread and egg ribbons make it a comforting and fill meal. Since the soup is not smooth, it has a more rustic sensation, reflecting its centuries of history.

Like a Spanish pappa with tomato, sopa de ajo or garlic soup is an easy and comforting meal to warm up on cold winter nights. With relaxing garlic and chicken broth, it is easy in the stomach but far from boring on the taste buds, leading many to advertise it both as a care of the postmates of a hangover and as a cold remedy.

I turn to Sopa de Ajo in cold nights when I don’t feel best. If it’s cold and dark outside, it is almost impossible to convince myself to head to the shop or take the take-up. Usually I have what I need to prepare this soup and I am rewarded with a welcoming night.

Summary

1. Garlic soup ingredients
2. How to prepare the garlic soup
3. Variations on the Ajo soup
4. What to serve with Sopa de Ajo
5. Other recipes of bread soups plus 1 for lovers of garlic
6. Garlic soup of the recipe

Garlic soup ingredients

This is a humble meal that uses a short list of basic points of the pantry. The key to the best flavor is a good quality chicken broth and a fresh jar of smoked paprika. Here’s what you will need:

• Crunchy white bread: You could use simple stale bread or browse in olive oil, but I prefer to cook it until it is clear and golden for the toasted flavor.
• Extra virgin olive oil: Use good quality Spanish extra virgin olive oil To jump the garlic and flourish paprika.
• Garlic: Slice the garlic in the most subtle way possible and brown it until it is just starting to become golden. If brown garlic is too much, it has too bitter flavor.
• Spanish smoked paprika: Smoked paprika It adds a fruity and smoky flavor to the soup without heat.
• Bay Leaf: The addition of a bay leaf to cook over low heat in the broth adds a thin herbaceous flavor.
• White wine: The white wine adds a little fruity acidity to the soup. You can replace it with an equal amount of stocks plus 1 tablespoon of Sherry vinegar.
• Chicken broth: Use chicken broth with low Sodium content purchased at home or of good quality. Or to make this vegetarian recipe you can use homemade vegetable broth.
• Egg: Similar to the egg drops soup, the beaten eggs are pour and mix in the hot soup to form thin egg ribbons.
• Parsley: I like to finish the soup a pinch of parsley leafy dishes for its fresh and green flavor.
• Salt and pepper kosher: Black salt and pepper just ground, season the soup.

How to prepare the garlic soup

This simple and hot garlic soup meets in just under an hour. After toasting the bread, just brown the garlic, cook over low heat for 15 minutes, then add the eggs. Here’s how to do it:

• Prepare. Preheated the oven or the toaster at 400 ° F. size 5 ounces of crunchy white bread in 3/4 inches cubes.
• Toast to bread: Put the bread in a single layer on a circled pan. Cook for 15 minutes, launching halfway, until crunchy and golden. Set aside.
• Sauté the garlic: Heats 2 tablespoons of extra virgin olive oil in a Dutch oven or a heavy saucepan over medium heat. Add 10 cloves of garlic to thin slices and cook to golden, from 2 to 3 minutes. Add 2 teaspoons of Spanish smoked paprika and mix until it is perfumed, about 30 seconds.
• Add the bread: Add the toasted bread and 1 bay leaf and mix to cover with garlic and paprika oil. Pour in 1/2 cup of dry white wine and cook until it is completely absorbed by bread, about 3 minutes.
• Simmer: Pour 6 cups of low sodium chicken broth and season the soup with 3/4 teaspoons of Kosher salt and a pinch of freshly ground black pepper. Bring the boil soup, reduce the low heat and cook over low heat to allow the fusion of flavors, about 15 minutes.
• Add the eggs: With the soup still on a low heat, season slowly in the 2 large beaten eggs while mixing. Cook until the egg is set, about 1 minute.
• Serve: Put the bowl in bowls, garnish with 2 tablespoons of fresh fresh fresh parsley and serve.

Variations on the Ajo soup

It is easy to prepare your Spanish bread soup. You can raise it by making the poaching of the eggs or strengthening it with Spanish ham or tomatoes for a more stored soup with a richer flavor. Here are some of my favorite variants:

• Craocco the eggs: Instead of adding bold eggs to the soup, you can cook the whole eggs. It helps an egg by portion. Break one egg at a time in a cup and run each egg carefully on the surface of the soup. Cook until the whites are fixed and the yolks are cooked to your desired women, from 3 to 5 minutes.
• Add Spanish or bacon ham: Add 4 ounces of Spanish ham or diced bacon in cubes together with garlic.
• Make it vegetarian: Use vegetable broth instead of chicken broth to make the vegetarian soup.
• Add the tomato: In southern Spain, diced tomatoes are sometimes added to the soup. Add one or two large diced tomatoes together with toasted bread.
• Make it spicy: Spain is not known for spicy food, so this is not a traditional addition. I like to add a little pepper of cayenna or hot paprika to taste to add a kick.

What to serve with Sopa de Ajo

A hot bowl of sopa de ajo can be a comforting meal alone. If I have remaining bread, I like to immerse it in the soup or a little expert olive oil.

To make a larger meal, I would add a salad like this quick and satisfactory white bean salad, this olive salad with lemon and pomegranate or this mini sweet pepper salad.

More bread Soup recipes plus 1 for lovers of garlic

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