Ingredients for Basque Garlic And Bread Soup Sopa De Ajo
- 2 tablespoons olive oil
- 10 cloves garlic, minced
- 4 cups crusty bread, cubed (about 4 slices of baguette)
- 1 teaspoon smoked paprika
- 6 cups chicken broth (or water)
- salt to taste
- 1-2 pinch red pepper flakes (optional)
- 4-8 large eggs
- pepper to taste
- 6 cups water (or chicken broth)
- fresh parsley or chives, for garnish (optional)
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How to Make Basque Garlic And Bread Soup Sopa De Ajo
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 10 cloves of garlic, minced, and sauté for 2-3 minutes, stirring constantly with a wooden spoon, until fragrant and lightly golden. Be careful not to burn the garlic.
- Add 4 cups of crusty bread, cubed (about 4 slices), and toss to coat in the garlic oil. Cook for 2-3 minutes, turning occasionally, until the bread is lightly toasted.
- Stir in 1 teaspoon of smoked paprika and cook for another minute, until fragrant.
- Pour in 6 cups of water or chicken broth. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the bread is softened and the soup has thickened.
- Season generously with salt and pepper to taste. Add a pinch of red pepper flakes for extra heat, if desired.
- Crack 1-2 large eggs per serving directly into the soup, being careful not to break the yolks. Let them simmer gently for 1-2 minutes, until the whites are set but the yolks remain runny.
- Ladle the soup into shallow bowls, ensuring each serving contains an egg. Garnish with fresh parsley or chives, if desired. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
4g
Fat
22g
Carbs
7g
