Name: Chef John's Spanish Garlic Soup (Sopa de Ajo)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cubed French bread - 6 cups; Extra-virgin olive oil - 1 tablespoon; Extra virgin olive oil - ¼ cup; Garlic, very thinly sliced, or more to taste - 6 cloves; Ham, diced - 2 ounces; Smoked paprika, or to taste - 1 ½ teaspoons; Chicken broth, or more as needed - 6 cups; Cayenne pepper, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Chopped fresh flat-leaf parsley - ¼ cup; Large eggs - 4

Chef John's Spanish Garlic Soup (Sopa de Ajo)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Spanish Garlic Soup (Sopa de Ajo)

1. Cubed French bread - 6 cups

2. Extra-virgin olive oil - 1 tablespoon

3. Extra virgin olive oil - ¼ cup

4. Garlic, very thinly sliced, or more to taste - 6 cloves

5. Ham, diced - 2 ounces

6. Smoked paprika, or to taste - 1 ½ teaspoons

7. Chicken broth, or more as needed - 6 cups

8. Cayenne pepper, or to taste - 1 pinch

9. Salt and ground black pepper to taste - 1 pinch

10. Chopped fresh flat-leaf parsley - ¼ cup

11. Large eggs - 4

How to cook deliciously - Chef John's Spanish Garlic Soup (Sopa de Ajo)

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

2. Stage

Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.

3. Stage

Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.

4. Stage

Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.

5. Stage

Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.

6. Stage

Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.