Sopa de Ajo: Cuban Garlic Delight
This flavorful Cuban Garlic Soup, or Sopa de Ajo, is a comforting dish often enjoyed for its soothing qualities, making it a beloved remedy for colds. Combining rich chicken broth with the robust flavors of sautéed garlic, ripe tomatoes, and vibrant spices, this soup brings warmth and nourishment in every spoonful. The addition of whisked eggs gracefully swirling through the broth creates a silken texture reminiscent of egg drop soup, enriching the dish with protein and heartiness. Often paired with crusty French bread, this soup transcends its role as a cold remedy and stands out as a delightful meal for any occasion, warming both body and soul.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
3 tablespoons (none)
French bread
6 slices (cubed)
garlic cloves
12 (peeled and minced)
whole tomatoes
1 (28 ounce) can (peeled, drained and chopped)
paprika
1 teaspoon (none)
bay leaf
1 (none)
chicken broth
4 cups (none)
sherry wine
1/4 cup (none)
salt
to taste (none)
pepper
to taste (none)
large eggs
6 (separated)
parsley
to garnish (optional) (none)
Instructions
1
In an 8-quart stockpot, heat the olive oil over medium heat. Carefully add the cubed French bread, sautéing until the cubes are lightly browned, approximately 3 to 5 minutes.
2
Stir in the minced garlic and continuously cook for about 1 minute, until the garlic is fragrant but not browned.
3
Using a wooden spoon, gently mash the garlic and bread together to create a cohesive mixture. Then, add the chopped tomatoes, paprika, bay leaf, chicken broth, and sherry wine. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 1 hour, stirring occasionally.
4
Season the soup with salt and pepper to taste.
5
In a small bowl, add about 3 tablespoons of the hot soup to the egg yolks while beating continually to temper them. Once smooth, gradually whisk the yolk mixture back into the pot of soup, stirring constantly to incorporate.
6
In a steady stream, add the unbeaten egg whites into the soup while whisking quickly to achieve a smooth, velvety broth. Return the soup to low heat for a few more minutes to warm through.
7
Carefully remove the bay leaf before serving. Garnish each bowl with parsley if desired, and enjoy your warm, delicious soup!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sopa de Ajo?
Sopa de Ajo is a traditional Cuban Garlic Soup, known for being a comforting and flavorful dish often served as a remedy for colds.
Is Sopa de Ajo good for a cold?
Yes, it is a beloved remedy for colds due to its soothing qualities and nourishing ingredients like garlic and broth.
How many garlic cloves are needed for this recipe?
This recipe calls for 12 garlic cloves, which should be peeled and minced.
What kind of bread should I use?
The recipe specifies using 6 slices of French bread, cubed and sautéed in olive oil.
Should the tomatoes be drained?
Yes, the recipe requires one 28-ounce can of whole tomatoes that are peeled, drained, and chopped.
What type of broth is used in this Cuban garlic soup?
The recipe uses 4 cups of chicken broth to create the base of the soup.
Is there alcohol in Sopa de Ajo?
Yes, the recipe includes 1/4 cup of sherry wine for added depth of flavor.
How long do I need to simmer the soup?
After bringing the mixture to a boil, you should reduce the heat and let it simmer for 1 hour.
How are the eggs incorporated into the soup?
The egg yolks are tempered with hot soup first, then the egg whites are whisked in at the end to create a silken texture.
Can I make this soup vegan?
While the original recipe uses chicken broth and eggs, it is labeled as 'vegan optional,' suggesting you could substitute vegetable broth and omit the eggs.
What is the purpose of tempering the egg yolks?
Tempering the yolks by adding hot soup slowly prevents them from curdling when they are added to the main pot.
What size pot is recommended for this recipe?
An 8-quart stockpot is recommended for preparing this soup.
Is this soup considered healthy?
Yes, this soup is tagged as healthy, featuring garlic, tomatoes, and protein from eggs.
What spices are used in Sopa de Ajo?
The soup is seasoned with paprika, a bay leaf, salt, and pepper.
Do I leave the bay leaf in when serving?
No, you should carefully remove the bay leaf before serving the soup.
What is the texture of the soup like?
The whisked eggs create a silken, velvety texture similar to egg drop soup.
How should I garnish the soup?
You can garnish each bowl with fresh parsley if desired.
How do I prepare the garlic for the soup?
The 12 garlic cloves should be peeled and minced before being sautéed.
Should the garlic be browned?
No, the garlic should be sautéed until fragrant, which takes about 1 minute, but it should not be browned.
Why do I mash the bread and garlic together?
Mashing the sautéed bread cubes and garlic together creates a cohesive mixture that helps thicken and flavor the soup.
What amount of olive oil is used?
The recipe uses 3 tablespoons of olive oil for sautéing the bread and garlic.
Can I use fresh tomatoes?
The recipe calls for a 28-ounce can of whole tomatoes, but you could use fresh ones if they are peeled, drained, and chopped.
How many eggs are used in this recipe?
The recipe requires 6 large eggs, which need to be separated into yolks and whites.
Is this a clear soup?
It is tagged as a clear soup, though the addition of eggs and tomatoes gives it body and color.
What is the first step in making the soup?
The first step is heating olive oil in a stockpot and sautéing the cubed French bread until lightly browned.
Does this soup contain protein?
Yes, the addition of six eggs adds heartiness and protein to the dish.
Is Sopa de Ajo considered comfort food?
Yes, it is described as a comforting dish that warms both body and soul.
How much paprika is added?
The recipe calls for 1 teaspoon of paprika.
What should I do with the egg whites?
Add the unbeaten egg whites in a steady stream while whisking quickly to achieve a smooth, velvety broth.
Can I serve this soup with extra bread?
Yes, it is often paired with crusty French bread for a more substantial meal.