Rustic, comforting, and deeply flavorful
This Sopa de Ajo is a classic Spanish comfort soup made with humble pantry ingredients and bold, cozy flavors. Traditionally enjoyed as a warming meal on chilly days, this garlic-forward soup is simple yet incredibly satisfying. Toasted bread, smoky paprika, and a rich broth come together to create a nourishing dish that feels both rustic and elegant. It’s perfect for busy weeknights when you want something hearty without spending hours in the kitchen. With just one pot and minimal prep, this timeless soup delivers maximum flavor with minimal effort—ideal for soup lovers craving something warm, savory, and authentic.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
📝 Ingredients List
(Pork-free adaptation applied automatically)
- 6 cloves garlic, thinly sliced
- 4 cups day-old rustic bread, cut into cubes or slices
- 4 tbsp olive oil
- 1 tsp smoked paprika
- ¼ tsp sweet paprika (optional, for balance)
- 4 cups beef broth (or chicken broth for a lighter soup)
- 2 oz finely diced smoked beef or smoked chicken
- Salt, to taste
- Black pepper, to taste
- 4 large eggs
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Medium soup pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
Step-by-Step Beginner-Friendly Instructions
- Heat the oil: Warm olive oil in a pot over medium heat until shimmering.
- Toast the garlic: Add sliced garlic and cook for about 1–2 minutes, stirring constantly until lightly golden and fragrant (do not brown). 🧄
- Bloom the paprika: Remove the pot briefly from heat, stir in smoked paprika to prevent burning.
- Add bread & protein: Return to heat, add bread and diced smoked beef or chicken. Stir for 1–2 minutes so bread absorbs the oil and flavor.
- Simmer: Pour in broth, season with salt and pepper, and simmer gently for 10 minutes until bread softens.
- Add eggs: Crack eggs directly into the soup. Simmer 3–4 minutes for poached eggs, or stir gently for egg ribbons. 🍳
- Serve hot: Ladle into bowls and enjoy immediately.
💡 Pro Tips
- Bread matters: Use dry or stale bread—it thickens the soup naturally.
- Egg texture: For creamier soup, whisk eggs lightly before adding.
- Storage: Refrigerate leftovers up to 2 days; reheat gently.
- Extra flavor: Add a pinch of chili flakes for subtle heat.