Spanish Garlic Soup (Sopa de Ajo)

Method

1. 1

   Warm the oil

   Set a large saucepan over medium-low heat for 1 minute, until the oil shimmers gently.

2. 2

   Cook the garlic

   Add the sliced garlic and cook over medium-low heat for 3 to 4 minutes, stirring often, until pale gold and fragrant.

3. 3

   Toast the bread

   Stir in the bread and cook over medium heat for 3 to 4 minutes, turning often, until lightly crisp and coated in oil.

4. 4

   Add paprika

   Take the pan off the heat and stir in the smoked paprika for 15 seconds, until fragrant.

5. 5

   Add stock

   Pour in the stock and add the bay leaf.

6. 6

   Simmer the soup

   Return the pan to medium heat and bring to a gentle simmer, then cook uncovered for 15 minutes, stirring occasionally, until the bread has softened and the soup is lightly thickened. Season with salt and pepper to taste.

7. 7

   Poach the eggs

   Make four small wells in the soup and crack an egg into each. Cover and cook over low heat for 5 to 7 minutes, until the whites are fully set and the yolks are cooked to your preference.

8. 8

   Serve

   Remove the bay leaf and serve hot, with an egg in each bowl and plenty of garlic bread and broth.

Tips

• Keep the garlic pale gold rather than deeply browned, as it can turn bitter.
• Use stale, crusty bread so it toasts well and holds its shape as it simmers.
• Keep the soup at a gentle simmer while the eggs cook so the whites set evenly.

Swaps

• Use vegetable stock instead of chicken stock.
• Use hot smoked paprika for a stronger smoky kick.
• Replace the crusty bread with stale sourdough.

Storing

Refrigerate leftover soup in a covered container for up to 2 days; reheat gently and cook fresh eggs separately for serving.