Ingredients with Measurements:
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1 bay leaf
- 4 slices of stale bread, cut into cubes
- 4 eggs
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic, smoked paprika, cumin, and red pepper flakes. Cook for 1-2 minutes, stirring constantly.
3. Add the chicken or vegetable broth, white wine, and bay leaf. Bring to a boil.
4. Reduce heat to low and add the bread cubes. Simmer for 10-15 minutes or until the bread has softened and the soup has thickened.
5. In a separate pot, bring water to a boil and poach the eggs until cooked to your liking.
6. Remove the bay leaf from the soup and season with salt and pepper to taste.
7. Ladle the soup into bowls and top each with a poached egg.
8. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the soup, boiling water for poaching eggs
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 26g
Carbohydrates: 17g
Protein: 11g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- If you don't have stale bread, you can use fresh bread and toast it in the oven before adding it to the soup.
Variations:
- Add chopped chorizo or ham for a heartier soup.
- Use different types of bread, such as sourdough or rye, for a different flavor.
- Add a splash of sherry vinegar for a tangy twist.
Tips and tricks:
- Use a good quality olive oil for the best flavor.
- Make sure the bread is stale so it can absorb the soup without falling apart.
- Poach the eggs in advance and keep them warm in a bowl of hot water until ready to serve.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in rustic bowls with a slice of bread on the side.
Garnishes:
Chopped parsley or cilantro
Pairings:
Crusty bread and a simple green salad
Suggested side dishes:
Grilled vegetables or a cheese plate
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the bread falls apart, try using stale bread that is a bit firmer.
Food safety advice:
Make sure the eggs are cooked to at least 160°F to avoid the risk of foodborne illness.
Food history:
Sopa de Ajo is a traditional Spanish soup that has been enjoyed for centuries. It is often served as a simple and comforting meal for cold winter days.
Flavor profiles:
Sopa de Ajo is a flavorful soup with a rich garlic and paprika base. The poached egg adds a creamy texture and the bread cubes give it a hearty and satisfying crunch.
Serving suggestions:
Serve the soup as a main course for lunch or dinner. It can also be served as a starter for a larger meal.
Related Categories
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Region: Spanish
Taste: Savory, Garlicy, Oniony, Herbal, Earthy, Aromatic, garlicky, earthy, hearty, comforting, rustic