Description
A classic Spanish Garlic Soup (Sopa de Ajo) that’s rich, flavorful, and vegetarian-friendly. This comforting soup features toasted garlic sautéed in olive oil, smoky Spanish paprika, and a savory vegetable broth base enriched with delicate ribbons of whisked eggs. Served with toasted baguette croutons, it’s perfect for a cozy meal in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 baguette
- 1/2 cup olive oil
- 12 cloves garlic (peeled and sliced)
- 2 tablespoons smoked Spanish paprika
- 8 cups vegetable broth
- 2 teaspoons salt (omit if using pre-bought stock)
- 2 tablespoons apple juice vinegar
- 3 large eggs (whisked)
Instructions
- Prepare the bread: Cube the baguette into bite-sized pieces to use as croutons or for serving with the soup.
- Sauté the garlic: Heat the olive oil in a large pot over medium heat. Add the sliced garlic and cook until it turns golden brown, releasing its aromatic flavor into the oil.
- Add paprika: Stir in the smoked Spanish paprika with the garlic and olive oil, allowing the smoky notes to infuse the mixture for a minute.
- Add broth and seasoning: Pour in the vegetable broth, add salt (if using), and the apple juice vinegar. Bring the soup to a gentle simmer to meld all the flavors together.
- Create egg ribbons: Slowly drizzle the whisked eggs into the simmering soup while continuously stirring. This motion will create silky ribbons of cooked egg throughout the soup.
- Serve: Ladle the hot soup into bowls and top with the toasted baguette croutons or serve the croutons on the side.
Notes
- For a gluten-free option, substitute the baguette with gluten-free bread or omit the croutons.
- Adjust the amount of smoked paprika to taste for smokiness intensity.
- If using salted vegetable broth, omit or reduce added salt.
- To make it vegan, omit the eggs or use a vegan egg substitute, though texture will differ.
- The apple juice vinegar adds a slight tang; white wine vinegar can be a substitute if unavailable.
