Description
Sopa de Ajo (Spanish Garlic Soup) is a comforting and flavorful classic dish that’s quick and easy to make. This rich, aromatic soup is brimming with tender garlic cloves and a velvety broth, perfect for warming up on a chilly day.
Ingredients
– 1/2 cup extra-virgin olive oil
– 8 cloves garlic, peeled and thinly sliced
– 4 cups chicken or vegetable broth
– 4 eggs
– 4 slices crusty bread, torn into pieces
– 2 tablespoons chopped fresh parsley
– Salt and freshly ground black pepper to taste
Instructions
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the sliced garlic and cook, stirring occasionally, until golden and fragrant, about 2-3 minutes.
3. Carefully pour in the broth and bring to a simmer.
4. Crack the eggs directly into the simmering broth and let them poach for 2-3 minutes, until the whites are set but the yolks are still runny.
5. Remove from heat and stir in the torn bread pieces.
6. Ladle the soup into bowls and garnish with the chopped parsley.
7. Season with salt and pepper to taste.
Notes
For a richer flavor, use a combination of chicken and vegetable broth. You can also experiment with adding a touch of sherry or vinegar to the broth. This soup is best enjoyed immediately, but leftovers will keep in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Spanish