Sopa de ajo
Sopa de ajo, from above
Non vegCastile

Sopa de ajo

Garlic, paprika, stale bread and egg in broth. A peasant soup that tastes royal.

30 minTime
21 gProtein each
mildSpice
Castilian garlic2 chapters · 1 min read

Make it your way

Grandma's wayGarlic and paprika soup with bread, ham and poached egg.
The original
379kcalsame
21 gproteinsame
2 gfibresame
30minutessame

Sopa castellana.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Garlic10 cloves, sliced
Baguette (french bread roll)stale, in thin slices
Paprika1 tbsp, smoked if you have it
Cooked ham80 g serrano or ham, diced
Olive oil3½ tbsp
Chicken stock (chicken broth)5 cups
Egg4
Flat leaf parsleychopped
Saltto taste

Method

5 steps
  1. 1Fry garlic gently in oil until golden.
  2. 2Add ham and bread, fry until golden.
  3. 3Off heat, stir in paprika.
  4. 4Add stock, simmer 15 minutes.
  5. 5Crack in eggs and poach 3 minutes.
Serve it like this

Serve in clay bowls with a whole egg in each, parsley on top.

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Make it a meal

What goes with Sopa de ajo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Tortilla española50 min
With a main Pisto manchego60 min
To drink Virgin sangria15 min
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