Chef John's Spanish Garlic Soup (Sopa de Ajo) recipe
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Ingredients
- 6 cups cubed French bread 1 tablespoon extra-virgin olive oil ¼ cup extra virgin olive oil 6 cloves garlic, very thinly sliced, or more to taste 2 ounces ham, diced 1 ½ teaspoons smoked paprika, or to taste 6 cups chicken broth, or more as needed 1 pinch cayenne pepper, or to taste salt and ground black pepper to taste ¼ cup chopped fresh flat-leaf parsley 4 large eggs
Nutrition Info
- 447 caloriescarbohydrate: 33.7 gcholesterol: 201.3 mgfat: 26.8 gfiber: 1.7 gprotein: 17.1 gsaturatedFat: 5.2 gservingSize: -sodium: 2072.9 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Spanish Garlic Soup (Sopa de Ajo)
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top, gently stir to coat bread.
Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham, cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
Pour chicken broth into bread mixture, add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.