Sopa de Ajo

Name: Sopa de Ajo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 oz day-old crusty bread (baguette or country loaf), torn into chunks; 6 tbsp olive oil; 10 cloves garlic, thinly sliced; 4 oz Spanish dried chorizo (cured, not fresh), sliced into coins; 2 tsp smoked paprika; 6 cups low-sodium chicken broth; 2 bay leaf; 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 4 large eggs; 1/4 cup fresh flat-leaf parsley, roughly chopped

A hearty Castilian garlic bread soup of stale bread simmered in rich garlicky broth with smoked paprika and chorizo, finished with poached eggs. Warming and deeply savory.

40 minEasyServes 4480 cal/serving

SpanishSoupStovetopStandardHigh ProteinLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

8 oz day-old crusty bread (baguette or country loaf), torn into chunks
6 tbsp olive oil
10 cloves garlic, thinly sliced
4 oz Spanish dried chorizo (cured, not fresh), sliced into coins
2 tsp smoked paprika
6 cups low-sodium chicken broth
2 bay leaf
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
4 large eggs
1/4 cup fresh flat-leaf parsley, roughly chopped

Instructions

1

Heat 6 tbsp olive oil in a large heavy pot over medium heat. Add 10 cloves thinly sliced garlic and fry, stirring frequently, until golden and fragrant, about 3 minutes.
2

Add 4 oz sliced into coins Spanish dried chorizo (cured, not fresh) and cook for 2 more minutes until it renders its fat and the edges color slightly.
3

Stir in 2 tsp smoked paprika and cook for 30 seconds, then immediately add 6 cups low-sodium chicken broth and 2 bay leaf. Bring to a simmer.
4

Add 8 oz torn into chunks day-old crusty bread (baguette or country loaf) to the pot. Press it down so it submerges and soaks up the broth. Simmer gently for 10 minutes, stirring occasionally, until the bread breaks down and the soup thickens. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
5

Remove bay leaf. Using a spoon, make wells in the surface of the soup and crack 4 large eggs directly into the wells. Cover the pot and simmer on low heat for 4 to 5 minutes until the whites are just set but the yolks are still runny.
6

Ladle into bowls, making sure each serving has an egg. Garnish with 1/4 cup roughly chopped fresh flat-leaf parsley and a drizzle of olive oil.

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Questions

What should Sopa de Ajo look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the bread breaks down and the soup thickens. Step 5: cook until the whites are just set but the yolks are still runny.

What can I use instead of chorizo in Sopa de Ajo?

The entry for Sopa de Ajo calls for 4 oz Spanish dried chorizo (cured, not fresh), sliced into coins. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Can I make Sopa de Ajo gluten-free?

Yes. The gluten in Sopa de Ajo is 8 oz day-old crusty bread (baguette or country loaf), torn into chunks. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Sopa de Ajo contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Sopa de Ajo?

One serving (the recipe makes 4) has 46 g of protein in about 480 calories, alongside 23 g carbohydrate and 23 g fat, plus 170 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

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