Sopa de Ajo (Garlic Soup)
A peasant Spanish garlic soup — toasted bread, smoked paprika, and a whole head of garlic in broth, finished with an egg. A classic cold-weather, feel-better remedy.
These recipes celebrate traditional, nutritious ingredients. They are not intended to diagnose, treat, cure, or prevent any disease. Consult a healthcare professional for medical advice.
Ingredients
- 1 headgarlic (sliced)
- 4 cupsbroth
- 3 slicesstale bread (torn)
- 1 tspsmoked paprika
- 4 eggs
- 3 tbspolive oil
- 1/4 cupparsley
- salt (to taste)
Instructions
- 1
Gently fry the garlic in olive oil until golden and fragrant — don't burn it or it turns bitter.
- 2
Stir in the smoked paprika off the heat (it scorches easily), then add the broth and torn bread. Simmer 10 minutes until the bread softens and thickens the soup.
10:00 - 3
Crack the eggs into the simmering soup to poach, or whisk them in for a ribboned texture.
- 4
Season, finish with parsley, and serve hot.
Notes
Garlic's compounds are traditionally associated with immune support — and a whole head mellows to sweetness in the broth. A brilliant way to use stale bread. The egg makes it a full, restorative meal. Photo: Adobe Stock (#458588553), licensed.
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Mediterranean Table
A heart-healthy Mediterranean dinner built on garlic, olive oil, beans and greens. Get the white bean and kale stew simmering first. Make the garlic soup next, cracking the eggs in right before serving. Grill (or pan-sear). Bright, green, and good for you.
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