Sopa De Ajo
A smoky Spanish garlic soup with crisped bread, chicken stock and a poached egg for a savory, warming bowl with very little fuss.
Prep 10 min · Cook 30 min · Total 40 min · Makes 3 servings
Ingredients
- 2 tablespoons olive oil
- 1/4 pound stale bread, crusts removed, cut into 1/2 inch cubes
- 4 garlic cloves, minced
- 1/2 teaspoon hot pimentón, Spanish smoked paprika
- Salt
- 4 cups chicken stock
- 3 poached eggs
Directions
- Add the olive oil to a pot and warm it over medium-high heat. Stir in the bread cubes and cook for 5 minutes, stirring frequently, until they take on a light golden color.
- Add the garlic, pimentón and a pinch of salt. Mix everything together well and cook for 3 minutes.
- Pour in the stock and bring the soup up to a boil, then lower the heat so it gently simmers. Cook for 15 minutes.
- Prepare the poached eggs.
- Spoon the soup into a bowl and finish it with a poached egg on top.