Traditional Basque Ajo Soup with Eggs
Experience the rustic flavors of the Basque Country with this Traditional Basque Ajo Soup with Eggs. Made with fragrant garlic, crusty bread, and rich chicken broth, this hearty soup is elevated with poached eggs that add creaminess and protein. Each bowl is a delightful mix of textures and flavors, perfect for a comforting meal any day of the week. Whether enjoyed as a starter or as a main dish, this soup brings warmth and satisfaction to your table. Share this authentic culinary delight with family and friends for a taste of Spain in your home.
6
Servings
N/A
Calories
8
Ingredients
Ingredients
olive oil
1/2 cup (none)
garlic
6 cloves (sliced thin)
baguette
1/2 (slightly stale, sliced thin (about 12 inches))
paprika
1 tablespoon (none)
chicken broth or water
4 cups (none)
salt
to taste (none)
hot red pepper flakes
1/2 teaspoon (optional)
large eggs
6 (none)
Instructions
1
Begin by heating the olive oil in a large skillet over medium heat.
2
Once the oil is hot, add the thinly sliced garlic and sauté, stirring frequently with a wooden spoon. Cook the garlic for approximately 2 to 3 minutes until it transforms into a golden color, but be careful not to let it burn.
3
Add the slightly stale baguette slices to the skillet. Toss the bread in the oil and garlic, ensuring each piece is well coated, and allow it to absorb the flavors for a few minutes.
4
Next, sprinkle the paprika over the bread mixture and stir well to combine, allowing the spices to infuse evenly.
5
Pour in the chicken broth or water, and bring the mixture to a gentle simmer. Cook for about 10 to 15 minutes, stirring occasionally, until the soup is thoroughly heated, well blended, and the bread has soaked up much of the liquid.
6
Season the soup generously with salt, and if desired, add the hot red pepper flakes to your liking.
7
Just before serving, crack the eggs gently and slide them onto the surface of the simmering soup, taking care to keep the yolks intact.
8
Cover the skillet and let the eggs poach in the soup for 1 to 2 minutes, or until the egg whites are set but the yolks remain runny.
9
Ladle the soup into shallow bowls, ensuring each serving gets an egg, and enjoy your delightful Basque Garlic and Bread Soup.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Basque Ajo Soup?
Traditional Basque Ajo Soup is a rustic garlic and bread soup originating from the Basque region of Spain, known for its simple ingredients and comforting flavor.
What does the word Ajo mean?
Ajo is the Spanish word for garlic, which is the primary flavoring agent in this traditional soup.
How many servings does this recipe make?
This recipe is designed to provide 6 servings.
How much garlic is needed for this recipe?
The recipe calls for 6 cloves of garlic, which should be sliced thin.
What type of bread is best for Basque Garlic Soup?
A slightly stale baguette is best as it holds its shape better when absorbing the broth compared to fresh bread.
How long should I sauté the garlic?
The garlic should be sautéed for approximately 2 to 3 minutes until it turns a golden color.
What happens if I burn the garlic?
If the garlic burns, it will become bitter and ruin the flavor of the soup, so it is important to stir frequently and watch it closely.
Can I use water instead of chicken broth?
Yes, the recipe allows for either 4 cups of chicken broth or 4 cups of water depending on your preference.
What kind of oil should be used?
The recipe specifies using 1/2 cup of olive oil to provide a rich, authentic Mediterranean flavor.
How do I prepare the eggs for this soup?
The eggs are poached directly in the simmering soup just before serving.
How long do the eggs need to poach?
The eggs should poach for 1 to 2 minutes until the whites are set but the yolks remain runny.
Is this soup spicy?
It can be if you include the optional 1/2 teaspoon of hot red pepper flakes.
What role does paprika play in this soup?
Paprika adds color and a smoky depth of flavor that is characteristic of Spanish cuisine.
How long does the soup simmer after adding the broth?
The soup should simmer for about 10 to 15 minutes to allow the bread to soak up the liquid and flavors.
Should I stir the soup after adding the eggs?
No, you should slide the eggs onto the surface gently and keep the yolks intact without stirring to allow them to poach properly.
What is the preparation for the baguette?
The baguette should be slightly stale and sliced thin, totaling about 12 inches of bread.
Can I make this recipe vegetarian?
Yes, simply use water or vegetable broth instead of chicken broth to make the soup vegetarian-friendly.
Why is stale bread preferred over fresh bread?
Stale bread is drier and more porous, allowing it to absorb the broth while maintaining a better texture than fresh bread.
What is the category of this recipe?
This recipe is categorized as European cuisine.
How should the soup be served?
It should be ladled into shallow bowls, ensuring each person receives a poached egg.
Can I use a different type of bread if I don't have a baguette?
Yes, any crusty, rustic white bread will work as long as it is sliced thin.
Do I need to cover the pan at any point?
You should cover the skillet specifically when poaching the eggs to help the whites set quickly.
Is this recipe considered a quick meal?
Yes, because it uses simple ingredients and has a relatively short simmering time, it is tagged as a quick meal.
What kind of skillet should I use?
A large skillet is recommended to provide enough surface area for the bread slices and for poaching 6 eggs.
Is there a specific amount of salt to use?
Salt should be added to taste, as the saltiness of chicken broth can vary.
What tags describe this recipe?
Tags include soup, basque cuisine, garlic soup, comfort food, spanish recipes, egg soup, and quick meal.
Should I use a specific type of paprika?
While the recipe just says paprika, using a Spanish pimentón (smoked paprika) is traditional for this dish.
How do I ensure the egg yolks stay runny?
Watch the timer closely and remove the soup from the heat as soon as the whites are opaque, usually within 2 minutes.
Can I add more eggs?
Yes, as long as your skillet is large enough to accommodate more eggs without them crowding each other.
What is the overall texture of the soup?
The soup is hearty and thick due to the soaked bread, with a silky finish from the poached egg yolks.