Spanish Garlic Soup, Sopa de Ajo

Sopa de Ajo is a classic Spanish bread soup made with sliced garlic and paprika. This recipe uses copious amounts of garlic helping boost the immune system,

Prep time:10 minutes
Cooking time: 20 minutes

Serves 4

Ingredients

6 tablespoons California olive oil

6-10 cloves garlic, peeled and thinly sliced

6 oz. sourdough bread, cut into 1/2" pieces

1 tablespoon paprika

1 teaspoon smoked paprika

4 cups chicken stock

2 organic pasture raised eggs, lightly beaten

Kosher salt

Freshly ground black pepper

1 tablespoon finely chopped parsley, for garnish

Directions

1. Heat oil in a 4-qt. saucepan over medium heat; add garlic and cook, stirring occasionally, until golden brown, about 3 minutes.  DO NOT LET THE GARLIC BROWN

2. Add bread and paprika; cook stirring occasionally until bread is slightly toasted, 4-6 minutes.

3. Add stock and bring to a boil

4. Reduce heat and bring to simmer

5.  Stir occasionally to break up bread

6. Cook for an additional 15 minutes. 

7. Slowly add eggs while stirring constantly and cook for 1 minute more

8. Adjust seasoning with salt and pepper

9. Garnish and serve

Make it your own

Substitute 1 teaspoon Spanish hot paprika for the regular paprika, step 2

Substitute veggie stock, bone broth for water for the chicken broth, step 3

Eliminate the bread in the soup and add homemade croutons to the sop before serving, step 9

Eliminate the lightly beaten eggs and top with a poached egg before serving, step 9