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Sopa de ajo (Castilian garlic soup)

4 servings


  • 6 garlic cloves, peeled and sliced
  • 3 tablespoon spanish extra-virgin olive oil
  • 2 tablespoon white wine
  • 1/2 tablespoon pimentón (spanish sweet paprika)
  • 6 ounce rustic white bread, crust removed, torn into small pieces
  • 1 quart chicken stock (see page 000)
  • 2 quart large eggs
  • 1 tablespoon chopped flat parsley


Baking Directions:

In a medium saucepan over medium heat, sauté the garlic in the olive oil until golden brown, about 1 minute.

Add the white wine and continue cooking until the alcohol evaporates, about 30 seconds.

Add the pimentón and sauté for 1 minute.

Add the bread and pour in the stock.

Stir together and bring to a boil.

Once it reaches a boil, reduce the heat to low and simmer for 10 minutes.

Add the eggs and stir with a spatula to fold them into the soup.

The eggs will form long strands, almost like noodles.

Simmer for 2 more minutes and add salt to taste.

Sprinkle with parsley and serve.


You can make this soup with water if you like.

It's the traditional way but I find that chicken stock makes for a richer and tastier soup.

Instead of adding the whisked eggs, you can poach a whole egg per person: just break the eggs into a barely simmering soup and leave them for 2 or 3 minutes without disturbing.

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