Equipment
Ingredients
Roasted Garlic
- 2 garlic, whole heads, top quarter cut off
- 15 ml extra virgin olive oil
Soup Base
- 45 ml extra virgin olive oil
- 150 g stale rustic bread, cubed or thickly sliced
- 5 g sweet smoked paprika
- 1000 ml vegetable broth, warm
- salt
Finish
- 4 eggs, whole
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Place the trimmed garlic heads on a square of aluminum foil, drizzle with 15ml of olive oil, wrap tightly, and roast for 45 minutes until the cloves are completely soft and deeply caramelized.
Allow the roasted garlic to cool slightly, then squeeze the soft cloves out of their skins into a small bowl. Mash them into a smooth paste using a fork or the back of a wooden spoon.
In a heavy pot, heat the remaining 45ml of olive oil over medium heat. Add the stale bread pieces and toast them in the oil, stirring frequently, until they are golden brown and crispy.
Remove the pot from the heat momentarily to prevent the spices from burning. Stir in the roasted garlic paste and sweet smoked paprika, mixing continuously for 30 seconds to release their aromatic oils.
Return the pot to the heat and pour in the warm vegetable broth. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the bread to soften and naturally thicken the soup. Season with salt to taste.
Crack the eggs directly into the gently simmering soup, keeping them spaced apart. Cover the pot and simmer for 3 to 4 minutes until the egg whites are set. Ensure the internal temperature of the egg reaches 71 degrees Celsius or 160 degrees Fahrenheit for safety, or use pasteurized eggs for vulnerable populations.
Use a ladle to carefully transfer the soup into shallow bowls, ensuring each serving receives one intact poached egg. Garnish with chopped fresh parsley before serving.
Chef's Notes
- Using genuine day-old rustic sourdough or an artisan loaf is essential. Standard sliced sandwich bread will dissolve into an unappealing mush rather than providing the traditional hearty texture.
- For a deeper, more complex flavor profile, try using a blend of half sweet smoked paprika and half hot smoked paprika if you enjoy a mild spicy kick.
- While traditional sopa de ajo uses raw sliced garlic, roasting the heads beforehand transforms the sharp, pungent bite into a mellow, sweet, and deeply savory foundational flavor.
Storage
Refrigerator: 3 days — Store soup without the poached egg. Poach a fresh egg when reheating.
