Hello again there, folks. This Spanish garlic soup, sopa de ajo or sopa castellana, is a real great example of just how good homemade comfort food can – and should – be.
What is sopa de ajo?
Sopa de ajo is a Spanish garlic soup traditionally served in Castile and León during the colder months.
In Madrid, it’s commonly eaten during Holy Week near the end of Lent, but of course, Lenten recipes should omit the ham and perhaps opt for vegetable stock. In many other regions and outside of Lent, sopa de ajo can have cured ham or chorizo.
It is a staple of cocina pobre “peasant food” as it uses day-old bread and simple ingredients, all the more reason why I love it and I’m certain you will, too!
Ingredients for sopa de ajo
Most (or all) of the ingredients for sopa de ajo should be quite easy to find, and you don’t need 100% Spanish ham or bread – just use something similar.
- Olive Oil: use a decent extra virgin olive oil and don’t be shy with it. It’s used to absorb the infused garlic and impart it to the soup.
- Ham: authentic versions use jamón serrano or chorizo. I used smoked pork belly diced like pancetta, but use something that’s got good fat because you want that flavour to render down into the olive oil.
- Garlic: you’ll often see recipes with 6-8 cloves. I love garlic and am happy with 8+ in mine, but go for 6 if you don’t want it to be too pronounced.
- Bread: day-old bread will break down better into the soup; fresh bread will become slimy. I used Galician baguette, but a French baguette or any similar type will do.
- Liquids: for this recipe, you need a good broth like a chicken and beef broth which is what I used, along with water. Plain chicken or beef stock are good too. If your stock isn’t very rich (like a homemade broth), don’t water it down – just use all stock.
- Egg: eggs are added directly into the pan or into the individual bowls when served. Either way, they’re poached in the hot, finished soup and act to make a nice garnish like a stracciatella but also to thicken the soup.
- Herbs & Seasonings: the only important seasoning in this recipe is pimentón, or paprika. There are sweet and smokey versions, and this recipe uses both. When writing this recipe I used a little cayenne which is not traditional, but normally I use just paprika (both types).
How to serve sopa de ajo
Sopa de ajo is often served at lunch on cold days, and what a comfort it is to enjoy this hearty meal when it’s chilly outside!
It can be also served as dinner or as an appetiser, but bear in mind that it’s rather filling.
You’ll typically see this served in a rustic, handmade ceramic bowl. We use these in Portugal, too, especially around the Feast of St John in June.
If your soup is hot and just coming off the hob, try cracking an egg right into your bowl after ladling the hot soup in. The heat will cook the egg and give a better presentation.
Tips & tricks for homemade sopa de ajo
For homemade sopa de ajo, you must be very careful not to burn your garlic! Burnt garlic will taint everything it touches and ruin any meal using it.
Toast your garlic ever so lightly on the hob for about 2-3 minutes. Stir it around and see if it becomes discoloured.
The garlic should still look a little white but feel almost crispy when stirring it. If you stir and notice a brown slice of garlic or two, take it off heat so the rest doesn’t burn.
Your bread should be stale, or day-old, not mouldy – throw that in the rubbish! Stale bread breaks down a lot better in the soup than fresh bread.
If your bread is fresh or not quite stale enough yet, pop it in the oven for 15 minutes to toast it, then cube it up. It should break down better and not be too slimy.
Description
Traditional Spanish sopa de ajo is a garlic soup made with olive oil, garlic, stale bread, jamón serrano, paprika, and topped with a poached egg. This recipe is a great Castilian staple for autumn and winter, providing warmth and comfort in about half an hour and with simple ingredients.
Ingredients
Instructions
Mise en Place
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Dice or slice the ham into thin strips. Thinly slice all garlic cloves. Cube or simply break apart the bread into little pieces. Chop parsley finely, keeping a few sprigs for garnish (optional).
If your bread isn't stale, you can toast it for 15 minutes in the oven, then break it apart.
Sopa de Ajo
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In a large saucepan, add 8 tbsp olive oil over medium-high heat. Add all ham and stir until fat has rendered and the ham is crispy. Remove ham and set aside.
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Reduce heat to low/medium-low and add the garlic to the olive oil and fat. Stir frequently and cook for about 2-3 minutes. Do not let the garlic go brown or crispy; remove from heat if you see some pieces of garlic brown.
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Remove from heat. Add all bread pieces and stir to soak up all of the olive oil thoroughly. Add paprika and stir to combine.
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Add all stock and water to the pan and stir to combine. Place back on the hob and bring to a boil, then immediately reduce to a gentle simmer. Simmer for 20 minutes, stirring occasionally. The bread can stick to the edges, so stir well.
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Crack the eggs directly into the soup, one at a time, then bring to a boil for about 2 minutes.
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Remove from heat. Add chopped parsley and salt to taste, then serve. Ladle a poached egg into each serving and garnish with fresh parsley (optional). Add crispy ham back as desired to each bowl.
Note
- Storage: can be stored in the refrigerator for about 3 days in an airtight container. Reheat on the hob.
- Vegetarian Options: use a vegetable stock as the main liquid and skip the ham for a vegetarian alternative.
- Spice Level: the traditional recipe uses both sweet and smoked Spanish pimentón, which are not too spicy. Reduce by a teaspoon of each (so, 1 tsp of each) for a milder flavour.
