Spanish Garlic Soup (Sopa de Ajo) with a Poached Egg

A comforting and flavorful Spanish garlic soup, enriched with pimentón and topped with a perfectly poached egg and a sprinkle of smoked paprika.

Prep Time

15 minutes

Total Time

45 minutes

Calories

295 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.95/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

0.3cupOlive oil(Extra virgin olive oil recommended)

£0.45

8clovesGarlic(Thinly sliced)

£0.30

4slicesDay-old bread(Crusty bread, cut into 1-inch cubes)

£0.15

1teaspoonSmoked paprika (Pimentón)(Use a good quality Pimentón de la Vera)

£0.10

0.5teaspoonSweet paprika(Optional, for added sweetness)

£0.05

6cupsChicken or vegetable broth(Use high-quality broth for best flavor)

£1.20

1Bay leaf

£0.05

to tasteSalt

to tasteBlack pepper(Freshly ground)

4Eggs(For poaching)

£1.20

1tablespoonWhite vinegar(For poaching eggs)

£0.02

2tablespoonsChopped parsley(For garnish)

£0.30

Total Cost

£3.82

£0.95 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced garlic and cook until softened and fragrant, about 2-3 minutes. Be careful not to burn the garlic, as it will become bitter.
2.
Add the cubed bread to the pot and cook, stirring occasionally, until lightly toasted and golden brown, about 5-7 minutes.
3.
Stir in the smoked paprika and sweet paprika (if using) and cook for another minute until fragrant. Be careful not to burn the paprika.
4.
Pour in the chicken or vegetable broth and add the bay leaf. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
5.
While the soup simmers, poach the eggs. Fill a small saucepan with about 3 inches of water and bring to a simmer. Add the white vinegar.
6.
Crack each egg into a small bowl. Gently swirl the simmering water to create a whirlpool. Carefully slide one egg into the center of the whirlpool. Repeat with the remaining eggs, leaving space between them.
7.
Cook the eggs for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Remove the poached eggs with a slotted spoon and gently pat them dry with paper towels.
8.
Remove the bay leaf from the soup. Ladle the soup into bowls. Top each bowl with a poached egg and sprinkle with a pinch of smoked paprika and chopped parsley.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (375g)

295 kcal / 1234 kJ

Carbs

18g

7% of RDA

Fat

19g

27% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a richer flavor, you can add a ham bone or chorizo to the soup while it simmers.

If the soup is too thick, add more broth to reach your desired consistency.

To prevent the garlic from burning, cook it over medium-low heat and stir frequently.

If you don't have day-old bread, you can lightly toast fresh bread in the oven or a toaster before cubing it.

To keep the poached eggs warm, place them in a bowl of warm water until ready to serve.

Cooking Equipment

Large pot or Dutch oven

Small saucepan

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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