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Sopa de Ajo Castellana

Serves 4 to 6 Soup vegetarian, Soups

Sopa de Ajo Castellana

Sopa de Ajo Castellana is a comforting staple from Castilla, where its recipe is passed down through generations without ever needing to be written. This rustic garlic soup is a fixture in everyday kitchens, prepared with the familiarity and ease of a dish that feels like home. Its simplicity is its charm, with each ingredient reflecting the straightforward, hearty nature of Castilian cooking.

Expect a robust, garlicky warmth, with sweet pimentón de la Vera adding a distinct smoky depth. The softened bread thickens the broth, creating a satisfying texture that envelops the palate. Extra virgin olive oil lends a rich, fruity undertone, while perfectly poached eggs add silkiness to each spoonful. Seasoned simply with fine sea salt, it's a nourishing bowl meant to be enjoyed with generous ladlefuls and without ceremony.

Ingredients

  • 10 clovesgarlic — thinly sliced
  • 150 gday-old country bread — torn into pieces
  • 1 tbspsweet pimentón de la Vera
  • 5 tbspextra virgin olive oil
  • 1.2 Lvegetable broth
  • 4eggs
  • to tastefine sea salt

Method

  1. Begin by peeling 10 cloves of garlic. Slice them thinly to ensure even cooking and a consistent flavor throughout the soup. This will help the garlic release its aroma and flavor without overpowering the dish.
  2. Cut 150 g of day-old country bread into roughly 2 cm cubes. Using stale bread is essential as it will absorb the broth without becoming mushy, adding body to the soup.
  3. In a large pot, heat 5 tbsp of extra virgin olive oil over medium heat. Add the sliced garlic, stirring frequently. Cook until the garlic becomes fragrant and just begins to turn golden, being careful not to let it brown too much, as this can make it bitter.
  4. Sprinkle 1 tbsp of sweet pimentón de la Vera over the garlic. Stir immediately to prevent the pimentón from burning, allowing it to bloom in the oil and release its smoky aroma.
  5. Pour in 1.2 L of vegetable broth, stirring to combine with the garlic and pimentón. Bring the mixture to a gentle simmer, ensuring the flavors meld together.
  6. Add the cubed bread to the pot, stirring gently to submerge it in the broth. Allow the bread to soak up the liquid and soften, which should take a few minutes. The bread should be tender but still hold its shape, contributing to the soup's hearty texture.
  7. Crack 4 eggs into the simmering soup, spacing them evenly. Poach the eggs gently in the broth until the whites are set but the yolks remain runny, adding richness to the soup.
  8. Taste the soup and adjust the seasoning with fine sea salt to your preference. Ladle the soup into bowls, ensuring each serving has an egg. Serve immediately, drizzling a thread of raw olive oil over each bowl for a finishing touch.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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