As a very, very small percentage of you may know, tomorrow
is National Garlic Day, and what better way to celebrate than with a big bowl
of Spanish garlic soup? Sopa de Ajo is a wonderfully rustic bread soup, spiked
with sliced garlic, paprika, and ham.
If that wasn’t enough to get your attention, it’s also
topped with eggs poached in the fragrant, brick red broth. It’s like a steaming
bowl of breakfast-for-dinner.
topped with eggs poached in the fragrant, brick red broth. It’s like a steaming
bowl of breakfast-for-dinner.
Like I say in the clip, there are as many ways to
make this as families in Spain, but I really think toasting the bread is key. You’re
basically replacing the flavorless water in the bread with olive oil and
awesome soup.
Plus, having the olive oil baked into the cubes makes for a
better texture in my opinion. Whether you make this tomorrow to
celebrate a totally made-up holiday, or wait until you have some stale bread
sitting around, I really hope you try this incredibly comforting Spanish soup.
Enjoy!
better texture in my opinion. Whether you make this tomorrow to
celebrate a totally made-up holiday, or wait until you have some stale bread
sitting around, I really hope you try this incredibly comforting Spanish soup.
Enjoy!
Ingredients for 4 portions:
About 6 cups of cubed French or Italian bread
1/4 cup extra virgin olive oil, plus more to drizzle on
bread cubes
bread cubes
6-10 thinly sliced garlic cloves
2 oz ham diced
1-2 tsp paprika or to taste
6 cups chicken broth
4 large eggs
1/4 cup chopped Italian parsley
salt, pepper, cayenne to taste
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