Castilian Garlic Soup with Poached Egg (Sopa de Ajo)
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Ingredients
- 200 g day-old crusty bread, torn into chunks
- 6 garlic cloves
- 1 tsp sweet smoked paprika
- 900 ml vegetable stock
- 4 large eggs
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 343 kcal
- Protein
- 14.3 g
- Carbohydrate
- 28.3 g
- of which sugars
- 2.3 g
- Fat
- 18.2 g
- of which saturates
- 3.8 g
- Fibre
- 1.8 g
- Salt
- 2.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and fry the garlic gently for 2 minutes until golden but not browned.
- 2
Stir in the smoked paprika, then add the torn bread and stir to coat it in the oil.
- 3
Pour in the vegetable stock, bring to a simmer and cook for 10 minutes until the bread has broken down and thickened the soup.
- 4
Crack in the eggs, cover and poach gently for 3-4 minutes until the whites are set and the yolks still soft.
- 5
Season to taste and ladle into bowls, with one egg per portion.
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