SOPA DE AJO (Garlic AND Bread Soup) (I)
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
About 4 cups; 2 to 4 servings This makes a perfect light supper or lunch for two.
Ingredients
- 3 tablespoons olive oil
- 1 head garlic, separated into cloves and peeled (about 16 cloves)
- 2 or 4 slices French or country bread
- 1 garlic clove, peeled
- 1 tablespoon sweet or hot paprika (preferably smoked)
- ¼ teaspoon cumin seeds
- 1 4 cups Poultry Stock, Chicken Broth, or water (opens in new tab)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 or 4 large eggs
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tablespoons olive oil
- 1 head garlic, separated into cloves and peeled (about 16 cloves)
- 2 or 4 slices French or country bread
- 1 garlic clove, peeled
- 1 tablespoon sweet or hot paprika (preferably smoked)
- ¼ teaspoon cumin seeds
- 1 4 cups Poultry Stock, Chicken Broth, or water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 or 4 large eggs
Let's Cook
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Step 1.
Heat in a medium saucepan over medium-low heat: 3 tablespoons olive oil
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Step 2.
Add and cook, stirring, until very fragrant but not browned, 10 minutes: 1 head garlic, separated into cloves and peeled (about 16 cloves)
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Step 3.
With a slotted spoon, transfer the garlic to a small bowl. Add to the pan: 2 or 4 slices French or country bread
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Step 4.
Cook in the oil over medium-high heat, turning once, until golden, 1 to 2 minutes on each side. Remove from the pan and rub on both sides with: 1 garlic clove, peeled
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Step 5.
Stir into the pan: 1 tablespoon sweet or hot paprika (preferably smoked); ¼ teaspoon cumin seeds
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Step 6.
Stir in the cooked garlic along with: 4 cups Poultry Stock, Chicken Broth, or water; ½ teaspoon salt; ¼ teaspoon black pepper
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Step 7.
Bring to a boil, then reduce the heat, partially cover, and simmer until the garlic is very tender, about 20 minutes. Meanwhile, preheat the oven to 400°F.
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Step 8.
When the garlic is very tender, remove it from the pan with a slotted spoon and mash with a fork. Return it to the pan, then bring the soup to a low simmer. Set 2 or 4 ovenproof bowls or crocks on a baking sheet and fill with the soup. One at a time, crack into a small bowl, then slide into each bowl of soup: 2 or 4 large eggs
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Step 9.
Bake just until the egg whites are set (the yolks should still be runny), 4 to 7 minutes. Top each serving with a garlic crouton, allowing the soup to soak into the bread.