Garlic Soup (Sopa de Ajo)

Sopa de Ajo (Garlic Soup)

Sopa de Ajo (Garlic Soup)

This soup has long been touted as a hangover remedy.  While I cannot personally vouch for that virtue, I can say that it has substance without being too much.  It, as with many other things, tastes best when it is cooked over an open fire.

If you make this recipe, please let me know how you prepared it, any substitutions (or omissions) you made, and what you thought of it.


Serves 4


4 cups (1qt/1l) water

¼ cup (2 fl oz/60 ml) olive oil (not extra virgin; extra virgin olive oil has a tendency to scorch easily as it has a lower smoking point than regular olive oil)

4 whole cloves of garlic, peeled (you can use more if you love garlic)

10 oz. (315 g.) cubed French bread (10 oz. of your favorite croutons will work as well)

1 t. paprika (smoky paprika can be a nice substitute if you are cooking this on the stove)

Salt (to taste)

4 eggs (optional)



1. Put water into a saucepan to boil. You can also use an electric teakettle to boil it, but be sure that the water doesn’t evaporate too much!

2. Heat the oil and fry the whole garlic cloves in a large skillet. Add the paprika and stir it to flavor the oil. Add the cubes of bread and brown them. Stir them frequently to make sure that they are evenly browned.

3. When the bread is evenly browned, pour in the boiling water. Cook for 15 minutes. Add salt*. Serve.

4. If desired, break an egg for each person into the soup in the final few minutes of the cooking time. Wait until the white sets before serving.

*Salt can sometimes be a tricky ingredient with soups. I prefer to let my guests add salt to their taste.  Since the flavor and texture of this soup is so different from those typically served in the U.S., it is good to let folks try it this way first and decide how much salt to add.  It can be very easy to oversalt this one.


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