sopa de ajo

Sopa de ajo con huevos (garlic soup with eggs) is a traditional Spanish soup. It's a hearty soup good for cold drizzly days. It's also a good way to use stale bread if you don't feel like making bread pudding. I recommend the recipe from 1080 Recipes by Simone and Ines Ortega, although I use about three times as much garlic as the recipe calls for.


To make sopa de ajo, start with about 5 oz. sliced stale bread. Fry the bread and then drain on paper towels:


Preheat the oven to 350 degrees. In a cast iron pan, cook a chopped onion and 5-15 cloves of garlic for about five minutes. Stir in 1 teaspoon paprika. Remove from heat and layer the fried bread in the frying pan with the onion-garlic-paprika mixture. Pour in 6 1/4 cups of boiling water. Bring to a boil on the stove, then simmer 5 minutes. Take frying pan off stove and bake in oven about 5 minutes. Crack 4 eggs onto soup and return to oven until eggs are cooked. Serve in bowls.

Bowl of sopa de ajo

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