Traditional Spanish Garlic Soup with Poached Eggs
Experience the warmth of Castilla-Leon with this traditional Sopa de Ajo, a rustic garlic soup that brings together the rich flavors of cured Spanish ham, sweet paprika, and day-old bread. This dish, steeped in history and nurtured in the heart of Spanish cuisine, showcases the simplicity and resourcefulness of peasant cooking. Perfect for chilly winter nights, this garlic soup not only warms the soul but is a delightful way to use leftover bread. Each bowl is topped with perfectly poached eggs, adding a creamy texture to the robust soup. Serve it as an appetizer or a main course that celebrates the culinary traditions of Spain.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Olive oil
1/3 cup (None)
Cured Spanish ham
3.5 ounces (Diced)
Day-old French bread
2-3 slices (Cubed)
Sweet paprika
1 tablespoon (None)
Garlic cloves
3 (Sliced)
Eggs
6 (None)
Water
1 quart (None)
Salt
To taste (None)
Instructions
1
In a large heavy frying pan, heat the olive oil over medium heat.
2
Add the sliced garlic and sauté gently until fragrant, ensuring it does not turn brown, about 1-2 minutes.
3
Incorporate the diced ham and cubed day-old bread into the pan, stirring to combine. Cook for an additional 3-4 minutes until the bread is slightly toasted.
4
Sprinkle the sweet paprika over the mixture and stir for 30 seconds to release its flavor.
5
Pour in the water and season with salt to taste. Increase the heat and bring the mixture to a gentle boil.
6
Once boiling, reduce the heat to low and let the soup simmer for 5-10 minutes, allowing the flavors to meld.
7
Carefully crack each egg into the boiling soup, poaching them until the whites are set but the yolks remain runny, about 3-4 minutes.
8
Using a slotted spoon, gently remove each poached egg and place it into soup bowls.
9
Ladle the hot soup into each bowl, making sure to include plenty of the bread and ham mixture. Serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Spanish Garlic Soup?
Traditional Spanish Garlic Soup, or Sopa de Ajo, is a rustic, peasant-style soup made with garlic, bread, paprika, and eggs, originating from the Castilla-Leon region.
Where does Sopa de Ajo originate?
This dish is a culinary staple from the Castilla-Leon region in the heart of Spain.
What are the primary flavors in this garlic soup?
The soup features a robust combination of garlic, sweet Spanish paprika (pimentón), and savory cured ham.
What type of bread should I use for Sopa de Ajo?
The recipe calls for day-old French bread or any rustic, crusty bread that can hold its shape when soaked.
Can I use fresh bread instead of day-old bread?
It is better to use day-old bread because its dry texture allows it to absorb the broth without becoming completely mushy.
What kind of ham is best for this recipe?
Cured Spanish ham, such as Jamón Serrano, is ideal for providing an authentic salty and savory depth.
Is there a vegetarian substitute for the ham?
You can omit the ham or substitute it with smoked mushrooms or a bit of smoked salt to maintain the savory profile.
What is the role of sweet paprika in this soup?
Sweet paprika, or pimentón dulce, provides the soup with its characteristic deep red color and a warm, smoky flavor.
Can I use spicy paprika instead of sweet?
Yes, you can use spicy paprika or a mix of both if you prefer a soup with more heat.
How do I prevent the garlic from burning?
Sauté the garlic gently over medium heat for only 1-2 minutes until fragrant; do not let it turn brown or it will become bitter.
Why is olive oil used in this recipe?
Olive oil serves as the fat base that carries the flavors of the garlic and paprika throughout the soup.
Can I use chicken broth instead of water?
While the traditional peasant recipe uses water, using chicken or vegetable broth can add more richness to the dish.
How do you poach the eggs in the soup?
Carefully crack the eggs directly into the boiling soup liquid and let them cook until the whites are set.
What is the ideal consistency for the poached eggs?
Traditionally, the egg whites should be fully set while the yolks remain creamy and runny.
How long does it take to poach the eggs?
The eggs typically take about 3 to 4 minutes to reach the perfect poached consistency in the simmering liquid.
Can I stir the eggs into the soup instead of poaching them?
Yes, some variations involve whisking the eggs into the soup to create silken threads, similar to egg drop soup.
Is Sopa de Ajo a healthy meal?
It is a simple, nourishing dish that provides protein from the eggs and ham, though it is high in sodium and carbohydrates.
When is the best time to serve this soup?
It is perfect for chilly winter nights or as a comforting meal when you are feeling under the weather.
Can I make this soup in advance?
You can prepare the soup base ahead of time, but it is best to poach the eggs just before serving for the best texture.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
How do I reheat Garlic Soup?
Reheat it gently on the stovetop over low heat. Note that the bread will continue to soften and thicken the soup.
Can I freeze Spanish Garlic Soup?
Freezing is not recommended as the bread texture becomes very soggy and the poached eggs do not reheat well.
What category of cuisine does this belong to?
It belongs to traditional Spanish cuisine, specifically falling under 'cocina de aprovechamiento' or resourcefulness cooking.
How many servings does this recipe provide?
The recipe uses 6 eggs and 1 quart of water, typically serving 4 to 6 people depending on portion size.
Is this a traditional peasant dish?
Yes, it is a classic peasant dish designed to use up leftover bread and simple pantry staples.
What are the main ingredients?
The main ingredients are olive oil, cured ham, day-old bread, garlic, sweet paprika, eggs, water, and salt.
Can I add other vegetables to this soup?
While not traditional, some people add spinach, peppers, or onions to increase the vegetable content.
What should I serve with Sopa de Ajo?
It is a hearty meal on its own, but it can be served with a light green salad or a glass of Spanish red wine.
Does the bread dissolve in the soup?
The bread softens significantly and thickens the broth, but toasted day-old bread should still retain some texture.
Why is it called Sopa de Ajo?
'Sopa de Ajo' literally translates to 'Garlic Soup' in Spanish, named after its most prominent flavoring ingredient.