The BEST Garlic Soup of Your Life | Spanish Sopa de Ajo del Vinalopó
This Spanish garlic soup from Alicante, known as sopa de ajo del vinalopó, is what honest home cooking is all about. It’s packed with flavors, easy to make, and done in just 30 minutes using one pot. Serve it next to a crunchy baguette and a bottle of Spanish wine for a heartwarming and delicious meal.
What gives this garlic soup its texture is cutting a baguette into slices and frying them in extra virgin olive oil until lightly golden fried. You can use other types of bread. However, traditionally baguette is used, as it gives the soup a better overall texture.
As for the liquid, I used chicken broth. But you can also use vegetable broth or even beef broth. I also added in some eggs that are poached in the soup until the whites are set, but you still have slightly creamy yolks. To veganize this recipe, just use vegtable broth and omit the eggs.
TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge in an airtight container. Just add in some more broth when reheating if the soup gets too thick.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
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Watch the Video Below on How to Make Spanish Sopa de Ajo del Vinalopó
Spanish Garlic Soup from Alicante | Sopa de Ajo del Vinalopó
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 3.5 oz baguette 100 grams
- 10 cloves garlic (thinly sliced)
- 1 tsp sweet smoked Spanish paprika 3 grams
- 2 tomatoes (finely grated)
- 1/4 tsp saffron threads 0.17 grams
- 1 liter chicken broth 4 1/4 cups
- 4 large eggs
- sea salt & black pepper
Instructions
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Heat a stockpot with a medium heat and add in the olive oil
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In the meantime, cut the baguette into slices that are 1-inch thick (2.50 cm)
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Once the oil is nice and hot, add in the slices of baguette, all in a single layer, and fry for 2 minutes per side, then remove them from the stockpot and set aside
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Using the same pan with the same heat, add in the sliced garlic, and mix continuously
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After 1 to 2 minutes and the garlic is lightly sautéed, add in the paprika and quickly mix together, then add in the grated tomatoes, saffron, and season with salt & pepper, mix together, and then simmer
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Once the grated tomatoes have slightly thickened, about 3 minutes, add the slices of fried baguette back into the pan and the chicken broth, raise to a high heat, and give it a mix
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When it comes to a boil, place a lid on the stockpot and lower to a low heat, and simmer for 10 minutes
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After simmering the soup for 10 minutes, remove the lid, and using a large wooden spoon or spatula, break the pieces of bread apart into smaller pieces, then crack in the eggs, all evenly spaced out, and place the lid back on the stockpot, simmer for another 3 to 4 minutes or until the egg whites are set but you still have slightly creamy yolks
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Transfer the soup into shallow bowls and serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe
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