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. 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!
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
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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