Sopa de Ajo
Sopa de ajo is Castilian thrift turned into comfort: yesterday's bread revived in a smoky, garlicky broth and crowned with an egg that poaches right in the pot. It is warming, cheap and deeply satisfying.
Approximate, per 1 bowl (~300ml). Values vary by recipe and portion.
Ingredients
- ·6 cloves garlic, thinly sliced
- ·150 g stale rustic bread, torn or sliced
- ·1 tbsp sweet pimentón
- ·100 g jamón or chorizo, diced (optional)
- ·5 tbsp olive oil
- ·1.2 litres hot chicken or vegetable stock
- ·4 eggs
- ·Salt to taste
Method
- 1
Heat the olive oil in a heavy pot or earthenware casserole over medium heat and fry the garlic gently until golden and fragrant.
- 2
If using jamón or chorizo, add it now and cook for a minute to release its fat and colour.
- 3
Add the stale bread and toss it in the oil so it soaks up the flavour and lightly toasts.
- 4
Take the pot off the heat for a moment and stir in the pimentón, which scorches easily, coating everything red.
- 5
Pour in the hot stock, season, and simmer gently for 10-15 minutes until the bread breaks down and thickens the broth.
- 6
Crack the eggs onto the surface of the soup and either poach them gently on the stove with a lid, or slide the pot into a hot oven, until the whites set but the yolks stay soft.
- 7
Serve piping hot straight from the pot, giving each bowl an egg.