Ingredients
Scale
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, very thinly sliced
- 4 ounces stale bread, torn or thinly sliced
- 1 tablespoon smoked paprika (pimentón)
- 6 to 7 cups chicken stock or vegetable broth
- 4 large eggs, whisked
- Fine sea salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large stockpot over medium heat. Sauté sliced garlic for 2–3 minutes until fragrant and lightly golden.
- Stir in the smoked paprika followed by adding the bread. Toss to coat evenly in the garlic oil and continue cooking for another 3 minutes while stirring frequently.
- Pour in 6 cups of chicken stock or vegetable broth. Stir well to combine and break up the bread into smaller pieces as it softens. Bring the soup to a strong simmer.
- While stirring in a slow circular motion to create a whirlpool effect, gradually pour in the whisked eggs. Continue stirring gently to form delicate egg ribbons throughout the soup.
- If you prefer a thinner consistency, add up to 1 additional cup of stock. Taste your soup and season with fine sea salt, freshly ground black pepper, and more smoked paprika if desired.
- Ladle your Sopa de Ajo into bowls and enjoy immediately while hot and fragrant.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 290
- Sugar: 2g
- Sodium: 810mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 210mg