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Castilian Garlic Soup Recipe - Sopa de Ajo

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Sopa de ajo is a very old, peasant-style dish and is typical of the 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 how to buy the freshest garlic, store it properly and keep your hands from smelling of it by reading our article Garlic - Essential Ingredient of Spanish Food.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 Servings

Ingredients:

  • 1/3 cup olive oil
  • 3 cloves garlic, sliced
  • 3 1/2 ounces Spanish cured ham, (subsitute cured ham like Virginia ham) cut into 1/4” cubes
  • 2-3 slices of day-old French-style bread, medium size - 4" x 2-1/2" x 1"
  • 1 tbsp sweet paprika
  • 1 quart water
  • salt to taste
  • 6 eggs

Preparation:

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 5-10 minutes.

To poach the eggs, break them into the soup, and carefully add to the soup one at a time.

Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.

User Reviews

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 5 out of 5
Well, not exactly that recipe, Member Vnaves

As for me, the Garlic soup has to have a not big tomato, ham is not necesary and... Well, we took the garlic and mash it to dust. Then we add the oil, and salt, all of this in a bowl apart. In a pan we boil for a bit the tomato, then we peel it easily and mash it into the water till it is a part of that watery soup with little slices of tomato floating. Then we add the oil with the garlic to the water , as well as a bit of ""unto"" (pork grease) and HOT pepper and we let it boil together for a while, some ten minutes. We put the old bread thinly cut in the bowl where we are going to eat the soup, and we drop the content of the pan on it and let it mix for a moment. Last we take an egg's yolk, or the whole egg, depending of you likes, and mix it with the rest. There you have a very tasty, easy and unexpensive way of fighting the cold of the winter.

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