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+ servings

Garlic Soup - Sopa de Ajo

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1 Cup Vegetable Broth
  • 1 Cup of Water
  • 2 Fresh Eggs
  • 2 Tbsp Extra Virgin Spanish Olive Oil
  • 1 Tsp Smoked Paprika
  • 4 One-Inch Thick Slices of Baguette Bread
  • 2 Cloves of Garlic Minced
  • Fresh Parsley
  • Sea Salt


  1. Add a shallow sauce pan to your stove top, heat it with a low-medium heat and add 2 tablespoons of extra virgin Spanish olive oil to the pan
  2. Once the oil get´s hot, season it with a pinch of sea salt, add 2 minced garlics and mix with the oil
  3. About 10 seconds after adding your garlic to the pan, add 4 pieces of baguette bread to the pan and mix them well with the oil and garlic
  4. 3 minutes after adding the bread to the pan, add 1 cup of vegetable broth, 1 cup of water, 1 tsp of smoked paprika and mix everything together
  5. While the soup is simmering, grab 2 eggs, crack them and add them to a small bowl
  6. After simmering your soup for about 3 minutes, start cutting the boiling pieces of bread in the pan with a spatula
  7. Once your soup has been simmering for a total of 10 minutes, add the two eggs to the pan by simply pouring the eggs into the middle of the pan (you will basically be poaching the eggs)
  8. 3 Minutes after adding the eggs, the garlic soup is done, turn off you fire and place the pan on a flat surface
  9. Garnish the soup with fresh parsley and eat directly out of the pan
  10. Enjoy!

Recipe Notes

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