Spain · Spain

Sopa de Ajo (Spanish Garlic Soup)

Name: Sopa de Ajo (Spanish Garlic Soup)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Spain
Ingredients: garlic cloves 250 g; stale bread 150 g; vegetable stock 1000 ml; olive oil 60 ml; eggs 2 pieces; saffron threads 1 g; fine salt 12 g

A soft white garlic soup finished with egg and croutons.

50 minutes · 6 servings · Easy

Sopa de ajo is a Castilian recovery dish, made when somebody has been unwell or when a village supper wants warming rather than impressing. Garlic is fried gently rather than browned, liquid is added, and stale bread quietly does the thickening. The egg stirred in near the end drifts through the soup in pale soft ribbons instead of setting into anything solid.

Ingredients

garlic cloves250 g
stale bread150 g
vegetable stock1000 ml
olive oil60 ml
eggs2 pieces
saffron threads1 g
fine salt12 g

Directions

1
Fry the sliced garlic gently in oil 12 minutes until pale gold, not brown.
the garlic is pale gold and soft
2
Add the bread, saffron and 1000ml stock and simmer 18 minutes until the soup is thick.
the soup coats a spoon
3
Whisk in the beaten eggs off the heat 5 minutes to thicken without scrambling.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content