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Sopa de Ajo Castellana (Spanish Garlic Soup)
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Authentic Sopa de Ajo Castellana for a cold winter night. Just 4 main ingredients: garlic, olive oil, bread and beef broth (+ a little cooking secret)

Course: Soup
Cuisine: Spanish
Keyword: roasted tomato garlic soup, sopa castellana, sopa de ajo
Servings: 4 people
Ingredients
  • 200 gr rustic bread loaf
  • 5 garlic cloves
  • 100 gr prosciutto in cubes
  • 3 tbsp paprika
  • 1.5 lt beef broth (or water with a stock cube)
  • 4 eggs (1 egg per person)
  • Salt if needed
Instructions
  1. In a big pot, over low heat, add the olive oil and the garlic cloves sliced (see the picture for reference on the thickness). Cook for 30 seconds, constantly stirring.
  2. Add the prosciutto in cubes and cook for a minute. Remember to use low heat to avoid burning the garlic.
  3. Add the bread loaf cut into medium size chunks. See the picture for reference. Cut for an extra minute.
  4. Pour the beef broth and add the paprika. Stir. Add salt if needed (note 1). Boil for 10 minutes in high heat.
  5. Carefully add the egg into the soup. Cover with a lid and simmer for 5 minutes. Serve.
Recipe Notes
  1. The amount of salt is going to variate according to how salty the prosciutto and the beef broth are. In my case, I didn’t need to add any salt.