Spanish

Sopa de Ajo (Castilian Garlic Soup)

Name: Sopa de Ajo (Castilian Garlic Soup)
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 oz day-old bread; 6 garlic cloves, thinly sliced; 1 tbsp sweet paprika; 6 cups chicken broth; 4 eggs; 4 tbsp olive oil; 1 tsp salt

Noelia @noelia_vigo

Sopa de Ajo (Castilian Garlic Soup) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

30 min Easy Eggetarian Pescatarian Dairy free

Ingredients

Serves

The quantities follow this count.

6 oz day-old bread
6 garlic cloves, thinly sliced
1 tbsp sweet paprika
6 cups chicken broth
4 eggs
4 tbsp olive oil
1 tsp salt

How to cook it

Tear the day-old bread into rough pieces.
Heat the olive oil in a large pot and cook the garlic over low heat for 2 to 3 minutes, until golden but not browned.
Stir in the paprika off the heat for a few seconds so it does not scorch, then add the bread and toss to coat.
Pour in the chicken broth, season with the salt, bring to a boil, then lower the heat and simmer for 12 to 15 minutes, until the bread has broken down into a thick, rustic soup.
Crack the eggs into the simmering soup, cover, and poach for 3 to 4 minutes, until the whites are set but the yolks are still soft.
Ladle into bowls, making sure everyone gets an egg, and serve hot; the hot winter counterpart to the cold bread soups of the south, and one of the cheapest ways to feed a household on almost nothing.

Watch how to cook Sopa de Ajo (Castilian Garlic Soup)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Sopa de Ajo (Castilian Garlic Soup), read from the same composition Dinejot builds a real meal from.

Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Sopa de Ajo (Castilian Garlic Soup) carries gluten and eggs. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Sopa de Ajo (Castilian Garlic Soup)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Alubias Blancas con Chorizo (White Beans with Chorizo)
Shellfish	No
Eggs	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 370 kcal
Protein: 14 g
Carbs: 30 g
Fat: 22 g
Fiber: 1 g
Sugar: 2 g
Sodium: 680 mg
Saturated fat: 4 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Sopa de Ajo (Castilian Garlic Soup) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in winter, which is when what goes into it is worth buying.