Castilian Garlic Soup (Sopa de ajo)
Overview
Sopa de ajo, also called sopa castellana, is a garlic and bread soup from central Spain. Sliced garlic is gently fried in olive oil, then slices of stale bread and smoked paprika are added and toasted briefly before water or stock is poured in. Pieces of cured ham are often included. At the end, eggs are poached in the soup or beaten in, and it is often served in clay dishes. It is simple, warming and frugal, and is commonly eaten in winter and during Lent.
Pictures
History
Sopa de ajo comes from the farmhouse cooking of Castile, where bread, garlic and olive oil were always at hand. It was a common food for shepherds and labourers in cold weather. Today it is served in traditional restaurants and homes, especially in Madrid and Castile. Many families have their own version, with some adding chorizo, others keeping it meat-free for fasting days, often finished with an egg.
Main ingredients
Garlic, stale bread, paprika, cured ham, egg, olive oil. The soup is built on water or stock and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~35 min
Ingredients
- 8 garlic cloves, sliced
- 200 g stale bread, sliced
- 1 tbsp smoked paprika
- 80 g cured ham, diced
- 4 eggs
- 4 tbsp olive oil, 1.2 l water or stock
Allergens: Contains: Gluten, Eggs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the garlic and ham gently in olive oil.
- Add bread and paprika and stir for a minute.
- Add the water or stock and simmer for 15 minutes.
- Poach the eggs in the soup and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.