Traditional Spanish Sopa de Ajo - Rustic Garlic Soup
Sopa de Ajo, a heartwarming garlic soup, hails from the rustic kitchens of Castilla-Leon, Spain. Originating as a peasant dish, this culinary delight showcases the simplicity and richness of its ingredients, making it a comforting meal especially during the cold winter months. Heartily flavored with aromatic garlic, delectable paprikas, and hearty jamón or pancetta, this soup is enriched with luscious tomatoes and rustic sourdough, bringing together the essence of Spanish cuisine. Topped with perfectly poached eggs, it offers both sustenance and warmth, making it an ideal choice for cold nights and a delightful introduction to authentic Spanish flavors.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
olive oil
2 tablespoons (plus extra, to serve)
garlic cloves
5 (finely sliced)
sweet paprika
3 teaspoons (plus extra, to serve)
jamon prosciutto or pancetta
100 g (thickly sliced jamon or cut into 1/2 cm cubes)
tomatoes
3 (peeled, seeded, and finely chopped)
sourdough bread or Vienna bread
200 g (or 6 slices, crusts removed, cut into 1/2 cm cubes)
hot chicken stock
1.5 liters
eggs
4
Instructions
1
Heat the olive oil in a large saucepan over medium heat. Add the finely sliced garlic and sauté gently until it becomes fragrant and turns golden brown; be careful not to burn it.
2
Stir in the sweet paprika, mixing well with the garlic, allowing it to infuse its flavor into the oil for about a minute.
3
Add the diced jamón or pancetta to the pot, cooking it until it is crispy and releases its savory flavors, around 3–4 minutes.
4
Incorporate the chopped tomatoes, stirring well to combine. Let it cook for about 5 minutes until the tomatoes soften and start to break down.
5
Add the sourdough or Vienna bread cubes to the mixture, stirring to combine, and then pour in the hot chicken stock. Bring the mixture to a gentle simmer and cook for another 10 minutes to allow the bread to absorb the flavors and thicken the soup.
6
In a separate pot, bring water to a gentle simmer. Crack the eggs in one by one and poach them until the whites are set but the yolks remain runny, about 3 minutes.
7
Taste the soup and adjust seasoning with salt and freshly ground pepper if needed.
8
Ladle the soup into bowls, topping each serving with a poached egg. Drizzle with extra olive oil and garnish with additional paprika, if desired. Serve piping hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sopa de Ajo?
Sopa de Ajo is a traditional Spanish rustic garlic soup, a peasant dish known for its simplicity and richness of ingredients.
Where did Sopa de Ajo originate?
This soup hails from the rustic kitchens of Castilla-Leon, Spain.
What are the primary flavorings in this soup?
The soup is heartily flavored with aromatic garlic, sweet paprika, and savory jamon or pancetta.
When is the best time to enjoy Sopa de Ajo?
It is a comforting meal ideal for cold nights and especially during the winter months.
What type of bread is used in this recipe?
Rustic sourdough or Vienna bread cubes are used to thicken the soup and absorb its flavors.
How many garlic cloves are needed?
The recipe calls for 5 finely sliced garlic cloves.
What kind of paprika should be used?
Sweet paprika is used both in the soup and as a garnish.
Can I use pancetta instead of jamon?
Yes, the recipe allows for either 100 grams of jamon prosciutto or pancetta.
How are the tomatoes prepared?
The 3 tomatoes should be peeled, seeded, and finely chopped before being added to the pot.
How much chicken stock is required?
You will need 1.5 liters of hot chicken stock.
How many eggs does this recipe serve?
The recipe includes 4 eggs, typically serving one poached egg per bowl.
What is the first step in the instructions?
Heat olive oil in a large saucepan and saute the garlic until golden brown.
Why must the garlic be sauted gently?
It should be sauted gently to avoid burning it, which would cause a bitter taste.
How long should the jamon or pancetta cook?
Cook the meat for 3 to 4 minutes until it becomes crispy and releases its savory flavors.
How long do the tomatoes need to simmer?
The tomatoes should cook for about 5 minutes until they soften and begin to break down.
What is the simmering time for the soup after adding stock?
Simmer the mixture for 10 minutes to allow the bread to thicken the soup.
How are the eggs cooked for this soup?
The eggs are poached in a separate pot of simmering water until the whites are set but yolks are runny.
How long does it take to poach the eggs?
Poaching the eggs takes approximately 3 minutes.
Should the soup be seasoned?
Yes, you should taste and adjust the seasoning with salt and freshly ground pepper if needed.
How is the soup served?
Ladle the soup into bowls, top each with a poached egg, and serve piping hot.
What garnishes are recommended?
A drizzle of extra olive oil and a dash of additional paprika are recommended for serving.
What is the total ingredient count for this recipe?
This recipe consists of 8 main ingredients.
Is Sopa de Ajo considered a healthy dish?
Yes, it is tagged as a healthy, warming soup.
What preparation is needed for the bread?
The crusts should be removed and the bread cut into 1/2 cm cubes.
Can I use Vienna bread?
Yes, Vienna bread is a suitable alternative to sourdough for this recipe.
How should the jamon be sliced?
The jamon should be thickly sliced or cut into 1/2 cm cubes.
What type of oil is used for the base?
The recipe uses 2 tablespoons of olive oil.
Is this recipe suitable for cold weather?
Yes, it is specifically described as ideal for cold nights and winter months.
Can the soup be served cold?
No, the instructions specify to serve the soup piping hot.
Does this soup contain tomatoes?
Yes, it is enriched with three luscious tomatoes.