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The 30-Minute Spanish Soup I Make Year After Year

This recipe delivers a comforting and flavorful Spanish garlic soup (Sopa de Ajo) in just 30 minutes. It combines sautéed garlic, smoked paprika, and cubed stale bread, simmered in chicken broth. The soup is elegantly finished with whisked eggs, creating a delicate texture and rich depth of flavor, optionally enhanced with a touch of brandy.
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Total Time 30 minutes
Servings: 5 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 2150.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 tablespoons extra virgin olive oil
  • 4 tablespoons finely minced garlic about 7 to 8 large cloves
  • 1 tablespoon Spanish smoked paprika divided
  • 4 slices stale or toasted bread cut into cubes
  • 2 tablespoons Spanish brandy optional
  • 8 cups chicken broth
  • 1 1/2 teaspoons salt or to taste
  • 4 large eggs whisked until foamy

Equipment

  • 1 Large heavy-bottomed pot or Dutch oven For sautéing and simmering the soup.
  • 1 Chef's Knife For mincing garlic and cubing bread.
  • 1 Cutting Board For safe ingredient preparation.
  • 1 Whisk Essential for whisking eggs and incorporating them smoothly into the soup.
  • 1 Wooden Spoon or Heatproof Spatula For stirring and preventing sticking.

Method
 

  1. Finely mince the garlic cloves and cube the stale or toasted bread.
  2. Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the minced garlic and cook gently for 2-3 minutes until fragrant, being careful not to brown it.
  3. Remove the pot from the heat. Stir in 3/4 tablespoon of the Spanish smoked paprika, cooking for about 30 seconds to allow it to bloom.
  4. Add the cubed bread to the pot and stir to coat it thoroughly with the oil, garlic, and paprika mixture.
  5. If using, return the pot to medium heat, add the Spanish brandy, and deglaze, scraping up any browned bits from the bottom. Cook for 1 minute until the alcohol evaporates.
  6. Pour in the chicken broth and add 1 1/2 teaspoons of salt. Bring the soup to a gentle simmer.
  7. Reduce the heat to low and continue to simmer for 10-15 minutes, allowing the bread to soften and the flavors to meld, stirring occasionally.
  8. While the soup simmers, whisk the large eggs in a separate bowl until they are foamy.
  9. Slowly pour the whisked eggs into the simmering soup in a thin, steady stream, gently stirring with a whisk or fork to create delicate egg ribbons. Cook for 1-2 minutes until the eggs are just set.
  10. Taste the soup and adjust seasoning with additional salt or the remaining paprika if desired. Serve immediately.

Notes

1. **Garlic Care:** Cook garlic gently over medium-low heat to soften and release its aroma without browning, which can turn it bitter.2. **Paprika Bloom:** Add paprika off the heat or for a very short duration to bloom its flavor without burning. Burnt paprika will yield a bitter taste.3. **Bread Choice:** Stale bread is ideal as it readily absorbs the broth and contributes to the soup's body. If using fresh bread, toast it lightly beforehand.4. **Egg Integration:** Whisk eggs well until foamy. When adding to the soup, pour in a thin, steady stream while stirring gently but continuously to create delicate ribbons rather than scrambled chunks.5. **Seasoning Adjustment:** Always taste and adjust salt after the broth has simmered and the bread has absorbed some liquid, as the soup's salinity can concentrate.