Sopa de ajo (garlic soup) is a very old, Spanish peasant-style dish and is typical of Castilla-Leon regional cuisine, where the winters are cold and soups and stews are eaten daily.
Castilla is the "land of bread," and it is bought fresh daily. However, a Spanish cook would never serve it stale, so this recipe is a good way to use any stale bread that is left over from yesterday’s meals.
Learn more about the most important ingredient in this soup by reading all about garlic.
- 1/3 cup oil (olive)
- 3 cloves garlic (sliced)
- 3 1/2 ounces ham (Spanish cured or other cured ham, cut into 1/4-inch cubes)
- 2 to 3 slices bread (day-old French-style bread, cut into 4x2 1/2x1-inch pieces)
- 1 tablespoon paprika (sweet)
- 1 quart water
- Salt to taste
- 6 large eggs
- Heat the oil in a heavy frying pan.
- Add not-too-thinly sliced garlic.
- Before the garlic turns brown, add the cubed ham and the slices of bread.
- Sauté for a few minutes on medium heat.
- Add the sweet paprika, followed by the water and salt. Bring to a slow boil. Boil for 5 to 10 minutes.
- To poach the eggs, carefully break them into the soup one at a time.
- Scoop out poached eggs one at a time into soup bowls and then slowly ladle the soup into each bowl.