Europe
Spanish Sopa de Ajo
Chef-tested recipe
A humble Castilian garlic-and-bread soup with pimentón, Serrano ham, and eggs
Sopa de ajo, also known in many regions as sopa castellana, turns modest pantry ingredients into a deeply comforting Spanish soup. Garlic is gently coloured in olive oil, day-old bread absorbs the paprika-scented broth, and eggs are set directly in the soup just before serving. Serrano ham is a savoury addition common in heartier versions. The key is controlled heat: golden garlic tastes sweet and nutty, while burnt garlic turns the entire pot bitter.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 15 mins
- Cook Time
- 35 mins
- Total Time
- 50 mins
- Cuisine
- Spanish
- Course
- Soups and stews
- Cooking Method
- Stovetop toasting, simmering, and egg poaching
- Difficulty
- Beginner
- Best Served With
- Best served with a simple green salad, roasted peppers, Manchego cheese, olives, and additional crusty bread.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide heavy pot with lidpaid link
- Six small bowlspaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Wooden spoonpaid link
- Ladlepaid link
- Digital kitchen scalepaid link
Ingredients
For the soup base
- Day-old rustic white bread, cut into 2 cm pieces: 400 g
- Extra-virgin olive oilpaid link: 100 ml
- Garlic cloves, thinly sliced: 80 g
- Serrano ham, cut into small strips: 200 g
- Sweet Spanish smoked paprika: 8 g
- Hot Spanish smoked paprika: 2 g
- Unsalted chicken stock: 2000 ml
- Fine sea saltpaid link: 10 g
- Freshly ground black pepper: 3 g
For the eggs and finish
- Large eggs: 360 g
- Flat-leaf parsley, finely chopped: 25 g
Preparation Overview
Use properly stale bread that is dry but clean-smelling. Slice the garlic evenly so every piece colours at the same rate. Crack each egg into a separate small bowl before it is lowered into the soup.
Method
Heat the olive oil in a wide heavy pot over medium-low heat.
Add the sliced garlic and cook gently for 3 to 4 minutes until pale golden, stirring continuously and preventing any dark edges.
Add the Serrano ham and cook for 2 minutes until fragrant.
Add the bread and turn it through the garlic oil for 3 minutes so the surfaces toast lightly.
Remove the pot briefly from the heat, stir in the sweet and hot smoked paprika for 15 seconds, then immediately pour in the chicken stock.
Return to the heat, add the salt and black pepper, and simmer gently for 15 to 18 minutes until the bread softens and lightly thickens the broth.
Make six shallow spaces in the soup, slide in the eggs, cover, and cook for 3 to 5 minutes until the whites are set and the yolks remain soft or reach the preferred doneness.
Scatter with parsley, adjust the seasoning, and ladle carefully so each serving receives one egg.
Beginner Technique Notes
Keep the garlic below a deep brown colour; bitterness cannot be corrected later.
Take the pot off the direct heat before adding paprika because it scorches quickly.
Day-old bread thickens the broth while retaining some texture. Fresh soft bread can turn pasty.
For food safety, cook eggs until the whites are fully set and use pasteurised eggs for vulnerable diners.
Tips and Variations
Omit the Serrano ham and use vegetable stock for a meat-free version.
For a smoother soup, break up some of the softened bread with the back of the ladle.
Add the eggs individually so the whites stay distinct.
Use pimentón de la Vera for the characteristic smoky depth rather than generic paprika.
Serving Ideas
- Serve in deep warmed bowls with one softly set egg centred in each portion and a final drizzle of olive oil.
Storage
The soup base may be refrigerated for up to 3 days, but add fresh eggs only during reheating. Bring the base to a simmer, then cook the eggs until safely set. Freezing is not recommended because the bread and eggs lose their texture.
Nutritional Value
Allergen Notes
Contains gluten from bread and egg. Stock may contain celery, and cured ham may contain sulphites or other additives. Check all packaged ingredients for cross-contact.
Frequently Asked Questions
What bread should I use for sopa de ajo?
A sturdy day-old Spanish-style loaf or country bread absorbs the broth without immediately disintegrating.
Why did my soup taste bitter?
The garlic or paprika was probably scorched. Cook garlic gently and remove the pot from heat before stirring in paprika.
Can I prepare it without ham?
Yes. Use vegetable stock and increase the olive oil slightly if desired.
Can the eggs be cooked separately?
Yes, but setting them directly in the soup allows their whites to enrich the broth and is a traditional presentation.
