Hearty Spanish Garlic Soup (Sopa De Ajo)
This traditional Castilian dish, known as Sopa De Ajo, has its roots in the rustic cooking of Spain, where it was cherished during difficult times. With its rich, aromatic garlic flavor, the soup has now transcended its humble origins to become a beloved offering in upscale restaurants across the country. The essence of this soup lies in the generous use of garlic, which is simmered to perfection, allowing its robust flavor to infuse the broth. Simple yet satisfying, this soup can be enjoyed on its own or enhanced with eggs and a sprinkling of manchego cheese for a richer experience. Perfect for garlic lovers, this dish provides warmth and comfort, making it an ideal meal for any occasion, especially when shared with loved ones.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Garlic cloves
5-6 whole heads (separated and peeled (about 1 cup or 1/2 pound))
Extra virgin olive oil
1/4 cup (none)
Dried red pepper
1 tablespoon (none)
Chicken stock
6 cups (none)
Sherry wine
1/2 cup (none)
Ground cumin
1 pinch (none)
Saffron threads
1 pinch (none)
Sea salt
to taste (none)
Crusty bread
4 half-inch-thick slices (toasted)
Garlic clove
1 (cut in half)
Eggs
4 (optional) (none)
Freshly grated manchego cheese
to taste (optional) (none)
Instructions
1
In a heavy soup kettle or a 2-quart saucepan, heat the extra virgin olive oil over low heat.
2
Gently add the peeled garlic cloves and cook, stirring occasionally, until the cloves are soft and fragrant, about 10 to 15 minutes. Avoid browning the garlic.
3
Using a slotted spoon, carefully remove the softened garlic and set it aside on a plate.
4
In the same pot, stir in the dried red pepper into the infused oil, allowing the flavors to meld for about a minute.
5
Pour in the chicken stock and sherry wine, stirring to combine, and bring the mixture to a gentle simmer.
6
Add the ground cumin and saffron to the pot, stirring well to incorporate all ingredients.
7
Use a fork to mash the reserved garlic cloves into a smooth paste and then stir this paste into the soup. Season with sea salt to taste.
8
Cover the pot and let the soup simmer very gently for approximately 15-20 minutes, allowing the flavors to develop.
9
While the soup is simmering, toast the slices of crusty bread until golden and crispy. Once toasted, cut a garlic clove in half and rub the cut side over the bread for added flavor.
10
If desired, to add eggs to the soup, crack each egg into a ladle and gently lower it into the simmering soup. Swirl the ladle to break the eggs and allow them to poach softly in the broth.
11
Serve the soup hot, garnished with a sprinkling of freshly grated manchego cheese, alongside the toasted garlic-rubbed bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sopa de Ajo?
Sopa de Ajo is a traditional Castilian Spanish Garlic Soup known for its rich, aromatic flavor and humble rustic origins.
How much garlic is required for this recipe?
The recipe calls for 5-6 whole heads of garlic, which equals about 1 cup or 1/2 pound of peeled cloves.
What type of oil should be used for the garlic?
You should use 1/4 cup of extra virgin olive oil to gently cook the garlic.
Should the garlic be browned during cooking?
No, you should cook the garlic cloves over low heat until they are soft and fragrant, avoiding browning to prevent bitterness.
What is the liquid base of the soup?
The broth is made from 6 cups of chicken stock and 1/2 cup of sherry wine.
What spices are used in Spanish Garlic Soup?
The soup is seasoned with ground cumin, saffron threads, dried red pepper, and sea salt.
How is the garlic incorporated into the broth?
After softening the garlic in oil, you mash the cloves into a smooth paste and stir it back into the soup.
How long does the soup need to simmer?
The soup should simmer gently for approximately 15 to 20 minutes to allow the flavors to develop.
Can I add eggs to Sopa de Ajo?
Yes, you can optionally add 4 eggs by poaching them softly directly in the simmering broth.
What is the best way to add eggs to the soup?
Crack each egg into a ladle and gently lower it into the simmering soup, swirling to break the eggs so they poach.
How is the bread prepared for this soup?
The recipe uses 4 half-inch-thick slices of crusty bread that are toasted until golden and crispy.
Is there a trick for flavoring the toasted bread?
Yes, after toasting the bread, you should cut a garlic clove in half and rub the cut side over the bread for extra flavor.
What kind of cheese is recommended for garnishing?
Freshly grated manchego cheese is recommended as an optional garnish.
Is this soup spicy?
It contains 1 tablespoon of dried red pepper, which adds a mild heat and aromatic depth.
Where did Sopa de Ajo originate?
This dish has its roots in the rustic cooking of the Castile region in Spain.
Is this recipe considered easy to make?
Yes, it is tagged as an easy-to-make recipe that uses simple ingredients and straightforward techniques.
Can I use water instead of chicken stock?
The recipe specifies chicken stock for a rich flavor, but you could use water or vegetable stock if preferred.
What role does saffron play in this recipe?
Saffron threads add a traditional Spanish aroma and a signature golden hue to the soup.
Can I omit the sherry wine?
While the sherry wine provides depth, you can omit it, though the flavor profile will be less authentic.
How many people does this recipe serve?
Based on the use of 6 cups of stock and 4 slices of bread, it is designed to serve approximately 4 people.
Is Sopa de Ajo a vegetarian dish?
This specific recipe uses chicken stock, but it can be made vegetarian by substituting with vegetable broth.
What is the texture of the garlic paste?
The garlic is mashed into a smooth paste using a fork, ensuring it blends seamlessly into the liquid.
Is this soup healthy?
The soup is highly aromatic and uses a large amount of garlic, which is known for various health properties.
What type of pot is best for cooking this soup?
A heavy soup kettle or a 2-quart saucepan is recommended for even heat distribution.
Can I use pre-minced garlic?
It is better to use whole heads of garlic as specified, as the slow-cooking and mashing process is key to the texture.
Why was this soup popular historically?
It was cherished during difficult times in Spain because it uses simple, inexpensive, and readily available ingredients.
When is the best time to serve this soup?
It is an ideal meal for any occasion, providing warmth and comfort, especially during cold weather.
Is the manchego cheese necessary?
No, the cheese is optional, but it is recommended for a richer and more indulgent experience.
How do you handle the dried red pepper?
The pepper is stirred into the infused oil for about a minute to allow the flavors to meld before adding the liquid.
Can I make this soup ahead of time?
Yes, the flavors often improve overnight, though the bread and eggs should be added just before serving.