Sopa de Ajo (Garlic Soup)

Sopa de Ajo (Garlic Soup)

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2 tbsp evoo, plus additional for serving
1/4 lb stale bread, crusts removed and cut into 1/2-inch cubes
4 garlic cloves, minced
1/2 tsp Spanish pimenton
4 cups chicken stock (plus additional if necessary)
2 poached eggs
1 tsp fresh chives, finely chopped, for garnish


Heat the evoo in a dutch oven, add the bread and cook for about 5 minutes, stirring occasionally until golden brown.  Add the garlic, pimenton and a pinch of salt. Cook for about 3 minutes or until very fragrant.  Add the stock and bring to a boil, then lower the heat and gently simmer for about 15 minutes or until bread is very soft.  Season with s&p to taste.
Ladle soup into bowls and add a poached egg into each bowl.  Drizzle with evoo and garnish with chives.