Sopa de Ajo - Garlic Soup

Definitely a hearty peasant soup, economical and reasonably quick to make.

4 tablespoons olive oil
1/4 pound stale bread, crusts removed, cut into 1/2 inch cubes
1 medium onion,sliced and then chopped
4 garlic cloves, minced 1/2 teaspoon hot pimentón
(Spanish smoked paprika)
Salt and optionally pepper
6 cups unsalted chicken stock
3 eggs
To garnish: float some chopped parsley, cilantro or chives on top of the soup.

YIELD: 4 to 6 bowls

COURSE: Soups and Stews

CUISINE: Spanish


  1. Pour the olive oil into a pot. Turn the heat to medium-high and add the onion and cubed bread. Cook for 8 minutes, stirring often until the bread and onions are lightly browned. Toss in the garlic, pimentón, and a teaspoon of salt. Stir well, and cook for 3 minutes.
  2. Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes.
  3. Beat the eggs in a bowl. Add to pan and stir until the eggs set, about 1 minute.
  4. Ladle soup into bowls and enjoy.