Sopa de Ajo with Egg
A traditional Spanish garlic soup with smoky paprika, day-old bread, and eggs gently poached in the broth.
Instructions
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Step 1
Heat the olive oil in a large saucepan over medium heat.
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Step 2
Add the garlic and cook over low heat until fragrant and pale golden.
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Step 3
Add the bread and toss until it absorbs the oil and begins to toast lightly.
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Step 4
Stir in the paprika and cook briefly until aromatic.
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Step 5
Pour in the chicken stock, add the salt, and bring to a boil over high heat.
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Step 6
Reduce to low heat and simmer until the bread softens and the broth thickens slightly.
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Step 7
Crack each egg into a small bowl, then slide it into a separate area of the gently simmering soup. Cover and cook until the whites are fully set and the yolks reach the desired doneness.
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Step 8
Scatter the parsley over the soup and ladle one egg with broth and bread into each bowl.
Nutrition (Estimated)
Food safety
Caution: medium
Use clean, uncracked eggs and refrigerate them until needed. For pregnant people, young children, older adults, or immunocompromised diners, use pasteurized eggs or cook until both whites and yolks are firm. Refrigerate leftovers within 2 hours and reheat to 74°C.
Risk factors
- eggs may be served with soft yolks
- hot soup can cause burns
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