A comforting and traditional Spanish dish known as 'sopa de ajo,' featuring bold flavors and hearty ingredients. Perfect for chilly evenings or as a remedy for colds.
Ingredients
Scale:
6 large cloves of garlic, thinly sliced
4 cups of chicken or vegetable broth
2 tablespoons of olive oil, preferably extra virgin
1 teaspoon of smoked paprika
Salt and pepper to taste
2 large eggs (optional)
4 slices of day-old crusty bread (like ciabatta or baguette)
Fresh parsley, chopped (for garnish)
A drizzle of extra virgin olive oil (for garnish)
Instructions
Prepare the Ingredients: Gather all ingredients, ensuring that the garlic is sliced thin for even cooking.
Sauté the Garlic: In a large pot, heat the olive oil over medium heat. Add the sliced garlic and sauté for about 2-3 minutes until fragrant and lightly golden.
Add the Broth and Seasoning: Pour in the broth, stir in the smoked paprika, and season with salt and pepper. Bring to a gentle simmer for about 5 minutes.
Cook the Eggs (Optional): If using eggs, gently crack them into the simmering soup and poach for about 4-5 minutes.
Add the Bread: Toast the slices of bread until golden brown, then add them to the soup to soak up the broth.
Garnish and Serve: Ladle the soup into bowls, ensuring each has an egg and plenty of garlic. Garnish with parsley and a drizzle of olive oil.
