Chef John's Spanish Garlic Soup (Sopa de Ajo)

Name: Chef John's Spanish Garlic Soup (Sopa de Ajo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 cups cubed French bread; 1 tablespoon extra-virgin olive oil; 0.25 cup extra virgin olive oil; 6 cloves garlic, very thinly sliced, or more to taste; 2 ounces ham, diced; 1.5 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; 0.25 cup chopped fresh flat-leaf parsley; 4 large eggs

Cook Time: 30 minutes

Recipe: French Bread Soup with Ham and Eggs

Ingredients

6 cups cubed French bread
1 tablespoon extra-virgin olive oil
cup extra virgin olive oil
6 cloves garlic, very thinly sliced, or more to taste
2 ounces ham, diced
1 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
cup chopped fresh flat-leaf parsley
4 large eggs

Directions

Step 1: Preheat the oven to 350F (175C). Line a baking sheet with aluminum foil.

Step 2: Spread the cubed French bread evenly on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the bread and gently stir to coat.

Step 3: Bake the bread in the preheated oven for 15 to 20 minutes, or until it becomes crispy and lightly browned.

Step 4: While the bread is baking, heat cup of olive oil in a heavy pot over medium heat. Add the garlic and cook, stirring frequently, until it turns golden, about 1 to 2 minutes.

Step 5: Add the diced ham to the pot and stir until heated through, about 1 minute. Then, add the smoked paprika and cook for another minute to release its flavor.

Step 6: Add the baked bread to the pot and toss to coat the bread with the hot oil and spices.

Step 7: Pour the chicken broth into the bread mixture and stir in the cayenne pepper, salt, and black pepper to taste. Bring the mixture to a boil, then reduce the heat to medium.

Step 8: Stir in the chopped parsley, allowing it to combine with the soup base.

Step 9: Crack each egg into a small bowl or cup. Using a spoon, create four depressions in the bread mixture, making space for the eggs. Carefully pour one egg into each depression.

Step 10: Cover the pot with a lid and cook for 2 to 3 minutes, or until the egg whites are firm and the yolks are thick but still soft.

Step 11: Ladle the soup into bowls, ensuring each serving has an egg on top.

Nutrition Facts (per serving)

Calories: 447
Total Fat: 27g (34% Daily Value)
Saturated Fat: 5g (26% Daily Value)
Cholesterol: 201mg (67% Daily Value)
Sodium: 2073mg (90% Daily Value)
Total Carbohydrates: 34g (12% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 3g
Protein: 17g (34% Daily Value)
Vitamin C: 12mg (13% Daily Value)
Calcium: 65mg (5% Daily Value)
Iron: 3mg (19% Daily Value)
Potassium: 236mg (5% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQ about Chef John's Spanish Garlic Soup (Sopa de Ajo)

Leftover Spanish garlic soup can be stored in an airtight container in the refrigerator for up to 3 days. The bread in the soup may absorb more broth over time, becoming thicker and more stew-like. If you plan to store it for longer, consider separating the eggs and bread from the broth before refrigerating. This will help maintain the soup's texture.

While the soup can technically be frozen, it is not recommended due to the texture changes in the bread and eggs. The bread may become mushy when reheated, and the eggs may lose their desirable poached texture. If you do freeze it, try freezing just the broth and bread separately, and add freshly poached eggs when you reheat it.

Stale, crusty bread works best for this soup, as it absorbs the broth without falling apart immediately. French baguette, ciabatta, or any hearty, crusty white bread will give the soup the right texture. Fresh bread can be used, but it will not absorb the broth as well and might result in a soggier texture.

Yes, you can substitute the ham with other proteins, such as chorizo, smoked sausage, or even pancetta. If you prefer a vegetarian version, you can omit the meat entirely or use sautéed mushrooms for added flavor.

If you prefer a spicier soup, you can increase the amount of cayenne pepper or add a pinch of chili flakes. On the other hand, if you prefer a milder soup, simply reduce or omit the cayenne pepper.

To get perfectly poached eggs, make small depressions in the bread using a spoon, and carefully crack the eggs into these wells. Cover the pot with a lid and let the eggs cook for 2-3 minutes. You can also adjust the cooking time based on your preferred egg consistency. If you prefer your eggs fully cooked, leave them on the heat for an additional minute.

Yes, you can use vegetable broth to make the soup vegetarian. However, be aware that vegetable broth might be less rich in flavor than chicken broth, so you may want to adjust the seasonings to taste.

This soup is best served fresh, but you can prepare the broth and bread in advance and store them separately in the refrigerator. Add the eggs and parsley just before serving to ensure they are fresh and properly cooked.

Yes, the poached egg is an optional topping. You can skip it if you prefer or replace it with a soft-boiled or fried egg if you prefer a different texture.

Comments

Debra Baker

12/31/2024 01:54:31 PM

Added some garlic to this recipe and it was a hit with the whole family. I did face some challenges trying to poach all the eggs at once, so next time I might poach them separately.

Ruth Wilson

04/19/2023 04:22:31 AM

After adjusting this soup to make it vegetarian-friendly (using sautéed mushrooms and vegetable broth instead of ham and chicken broth), I discovered that the soup was quite salty. It may have been due to the broth I chose, as it overshadowed the garlic taste I was anticipating. I plan to give it another try without adding salt, opting for a less salty broth, and incorporating extra paprika and garlic for enhanced flavors.

Deborah Walker

08/13/2023 03:54:21 AM

This recipe from Chef John was a bit of a disappointment for me. I followed the instructions exactly, except for omitting the ham and adding smoked sausage instead (as I'm not a fan of ham and my wife has digestive issues with it). The flavor was undeniably fantastic - the garlic, paprika, and sausage complemented each other beautifully. However, what we found off-putting was the texture of the bread in the soup. It was passable, but overall, I don't think I would choose to make this dish again.

Amanda Rivera

05/26/2023 12:23:56 PM

I decided to skip the ham and added basil instead, and I absolutely loved it! I had a stale loaf of Cuban bread that I needed to use up, and this recipe was the perfect way to do so. It was definitely worth the effort - so easy to make and incredibly warm and filling too.

Paul Wilson

12/21/2023 02:45:25 AM

I have made this recipe around five times already, and it has quickly become the family's top favorite.

Dennis Davis

09/26/2023 01:39:16 PM

The flavor of this dish is fantastic and it's incredibly simple to prepare. However, it requires either more liquid or less bread. The bread absorbed all the liquid very quickly, leaving us with tasty but soggy bread instead of a soup.

audio version

Cook Time: 25 minutes

Chef John's Spanish Garlic Soup (Sopa de Ajo)