Chef John's Spanish Garlic Soup (Sopa de Ajo)
Chef John's recipe for sopa de ajo, Spanish garlic soup, is a rustic bread soup spiked with garlic, paprika, ham, and topped with a poached egg.
Loved it. So rich and comforting. I left out the ham and roasted the garlic. I’d definitely make it again esp considering how inexpensive it is. I made mine in my instant pot, cracked my eggs (double yolks!) right on top. Very reminiscent of shakshuka. One note: how can you leave a less than stellar review of a recipe when you didn’t follow the recipe to the T? That’s the chance you take when you veer from the instructions.
I don't usually care for soup but we LOVE this one. We've modified it a bit for our tastes like using about 1 lb of cubed ham steak to 4 cartons of stock and using a combo of sweet, smoked and spicy paprikas. If you toast your paprika in the oil a bit before adding the stock, it really brings out the flavors. We add a lot of paprika because it's delicious. When we poach the eggs, they always seem to sink to the bottom, but we can still fish them out when serving. This is also one that gets better as it sits. The bread makes the leftovers almost creamy. So tasty!
Not sure what went wrong. I followed the recipe exactly, but it didn't turn out red, like the photo shown. (i used Penzey's paprika, so it shouldn't be a problem there) Flavor: tasted a lot like ramen noodles, minus the noodles. Disappointed. Giving it 2 starts because the eggs on top of soup were good.
This is a great weeknight recipe. Completely delicious and very quick to make. One thing: definitely use French bread. I used a sub roll instead and that bread couldn’t stand up to the liquid.
This was pretty good , but kind of thick. Maybe I'll use a little less bread the next time.
I made it exactly as written, and it's a very flavorful soup with a good texture. Unfortunately, my bread mostly fell apart once I added the chicken stock. I tried to gently float an egg on top to poach it, but the egg slid through the top layer and disappeared. The egg cooked like it was egg drop soup and added a bit of richness, but it's now not the most appealing soup in existence. I'm not sure what I did wrong since, in the YouTube video, the bread holds its shape and supports the eggs.