Sopa de Ajo (Castilian Garlic and Bread Soup)

Sopa de ajo is a humble Castilian soup built from stale bread, garlic, and smoked paprika, finished with a poached egg for a warming, budget-friendly meal. It’s the kind of dish Spanish grandmothers have been making for centuries.

Ingredients

• 4 tbsp olive oil
• 6 garlic cloves, thinly sliced
• 4 oz stale country bread, torn into pieces
• 1 tbsp smoked paprika (pimenton)
• 6 cups chicken or vegetable broth
• 4 large eggs
• Salt and black pepper, to taste
• Chopped parsley, for serving

Instructions

1. Fry the garlic
   Heat the olive oil in a large pot and cook the garlic slices over medium-low heat until golden, about 3 minutes.
2. Toast the bread
   Add the bread pieces and toast in the garlicky oil for 2-3 minutes, stirring often.
3. Bloom the paprika
   Remove the pot from heat briefly and stir in the smoked paprika so it doesn’t burn.
4. Simmer
   Pour in the broth, season with salt and pepper, and simmer for 15 minutes so the bread breaks down and thickens the soup slightly.
5. Poach the eggs
   Crack the eggs directly into the simmering soup and cook for 3-4 minutes, until the whites are set but yolks are still soft.
6. Serve
   Ladle into bowls, making sure each gets an egg, and top with parsley.

Sopa de ajo is a great way to use up bread that’s gone slightly stale.