Because garlic is sterile and cultivated asexually, its origins are a bit mysterious. Evidence suggests it originated somewhere in Central Asia, and gradually spread through the rest of the world. Garlic has been used for millennia as both food and medicine. Its strong antibacterial properties make it indispensable during cold and flu season. Combined with the warming effects of Capsicum annuum, sopa de ajo is a wonderful, healing treat during the cold months.
For a recipe with so few ingredients, this soup is quite remarkable. Rich, flavorful, and easy? That’s sopa de ajo.
2 Tbsp olive oil
2 c stale bread, cubed
4 cloves of garlic, minced
1/2 tsp smoked paprika
salt
4 c no-chicken stock*
2 eggs, poached
Heat the olive oil in a medium soup pot. Add the bread cubes and sauté over medium heat until they begin to crisp and slightly brown. Then, add in the garlic, paprika, and a pinch of salt. Continue sautéing over medium heat for a few minutes. Pour in the stock. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Ladle into a bowl and top with a poached egg.
This recipe makes enough for two large bowls. If you prefer not to poach the eggs, you can use them as you would in egg drop soup – whipped, then poured in a steady steam into the simmering pot.
*A few notes on the ingredients…
Better Than Bouillon makes a very good no-chicken stock base. I always keep a couple jars stocked in the pantry.
la Moisson 