Hearty Spanish Garlic Soup (Sopa de Ajo) | Authentic Traditional Spanish Soup with Eggs & Paprika

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Stale bread provides the same texture at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be made from scraps.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still suitable for cooking.

egg

🥗Healthier: tofu

💰Cheaper: flaxseed meal

Flaxseed meal can be used as a binding agent in soups.

Peel the onion and carrot, and add them with celery into a pot with 6 cups of water.

Cook over medium heat for about 20 minutes after it starts to boil to make vegetable stock.

Peel garlic cloves using a shaking method to remove loose skin, then slice them thinly.

Preheat a pot on the stove for 1 minute.

Add 5 tsp of olive oil and sauté the garlic until fragrant, about 3 minutes.

Stir in 2 tsp of smoked paprika, followed by the crumbled toasted bread, and sauté for another 2 minutes.

Add the strained vegetable stock to the pot.

Once the soup comes to a boil, crack in the eggs one by one, whisking after each addition for an egg drop texture, or leave them untouched for whole poached eggs.

Reduce the heat and cook for another 1 to 2 minutes.

Remove from heat, taste for salt, and adjust if needed.

Serve with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens