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Chef John's Spanish Garlic Soup (Sopa de Ajo)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try a flavorful sopa de ajo with garlic-infused rustic bread soup, paprika, ham, and a luxurious poached egg on top by Chef John.
Ingredients:
  • 6 cups cubed French bread
  • 1 tablespoon extra-virgin olive oil
  • 0.25 cup extra virgin olive oil
  • 6 cloves garlic, very thinly sliced, or more to taste
  • 2 ounces ham, diced
  • 1.5 teaspoons smoked paprika, or to taste
  • 6 cups chicken broth, or more as needed
  • 1 pinch cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 0.25 cup chopped fresh flat-leaf parsley
  • 4 large eggs
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and lay down a sheet of shiny aluminum foil on a baking tray.
  • Place French bread slices on a baking sheet, then generously drizzle with 1 tablespoon of olive oil, making sure each slice is thoroughly coated as you gently mix.
  • Bake in the oven until golden brown and crispy, 15 to 20 minutes.
  • In a heavy pot over medium heat, heat 1/4 cup of olive oil. Sauté garlic until golden, for about 1 to 2 minutes. Add ham and cook until heated through, approximately 1 minute. Sprinkle in 1 to 2 teaspoons of paprika and cook for another minute. Toss bread into the pot and coat it with the flavorful oil mixture.
  • Combine chicken broth with bread mixture and incorporate cayenne pepper, salt, and black pepper. Simmer until flavors meld, then sprinkle in fresh parsley.
  • Gently crack each egg into a small bowl. Make 4 indentations in the bread floating on top of the soup using a spoon. Carefully pour each egg into an indentation. Cover the pot with a lid and cook until the egg whites are set and the yolks are slightly runny, about 2 to 3 minutes. Serve the soup in bowls and top each with an egg using a spoon.

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