Garlic Soup (Sopa de Ajo)
comforting, hearty, rustic
When it comes to comfort food, few dishes evoke the same warmth and nostalgia as Spanish garlic soup, or sopa de ajo. This humble dish has a fascinating history that mirrors the evolution of culinary traditions, transforming from peasant food to a celebrated staple in many Spanish households.
One of my favorite things about this dish (other than the bold garlicky flavor, of course), is how much it connects with cultures internationally. Every culture has their own version of a “garlic soup”, or a comforting, warm, nostalgic soup that brings people back to their childhood. There’s a universal love for a simple yet satisfying soup dish, which I love.
A Note About the Bread
Alright, I get that “soggy bread” in soups is not everyone’s cup of tea. Personally, I love the texture and richness it brings to this particular soup, but you can always just add the bread at the very end to keep some of it’s crunchy texture and avoid sogginess.
A Note About Acid
In the recipe, you’ll notice I add a splash of Sherry vinegar or soy sauce. I’d like to start by saying that yes, I know it’s not traditional (you may lower your guns). After making this soup for many years I find that it always needs just a liiiiitle bit of the ‘zang’ that acidity brings to contrast the soup’s richness. I’ve found the best results come from Sherry vinegar or soy sauce — with that said, feel free to get creative or omit it altogether if you want to keep the soup very traditional.
Now that we’ve gotten the disclaimers out of the way, let’s get cooking.
INGREDIENTS (4 servings)
3oz (86g) stale bread crust, torn into pieces (See “A Note About the Bread” above)
8-9 garlic cloves, thinly sliced
1 tablespoon (5g) smoked paprika
3 eggs, whisked + 1 poached egg per serving
6 cups (1.4L) chicken stock
2oz (45g) Spanish jamon serrano or iberico, cut into cubes
1 tablespoon soy sauce or sherry vinegar (see “A Note About Acid” above)
2-3 tablespoons olive oil
Salt and pepper
Serve with sliced sourdough bread
METHOD
Heat olive oil in a dutch oven or pot over medium heat, making sure you add enough oil to cover the bottom of the pot. Add garlic and saute for 2-3 minutes, stirring occasionally to make sure it doesn’t burn
When garlic is fragrant and slightly golden add the smoked paprika. Stir to combine for 2-3 minutes
Add the bread and jamon (See “A Note About the Bread” above). Toss the bread and jamon until it’s evenly coated with the garlic and paprika oil. Continue stirring the bread for 4 minutes. Keep stirring so that the garlic doesn't burn, and adjust the temperature if necessary
Add chicken stock and stir to combine. Let the soup simmer for a few minutes
While the soup is simmering, add two eggs to a bowl and whisk. Then, slowly add the whisked eggs to the soup. As you incorporate the eggs make sure you stir the soup with a wooden spoon in a circular motion. This will create egg ribbons (which is what you want), and will keep the egg proteins from cramping together
Add soy sauce or sherry vinegar and a pinch of salt (see “A Note About Acid” above). Give the soup a taste and adjust for salt if needed
When soup is ready to serve, turn the heat off and immediately add a couple of whole eggs (one per serving) and let them poach in the residual heat
Serve the soup with one poached egg per serving and a slice of sourdough
Video Recipe Linked Here
