Go Back
–+ servings
Print Recipe
No ratings yet

Sopa de Ajo Castellana (Spanish Garlic Soup)

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)
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
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

  • 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.
  • Add the prosciutto in cubes and cook for a minute. Remember to use low heat to avoid burning the garlic.
  • Add the bread loaf cut into medium size chunks. See the picture for reference. Cut for an extra minute.
  • Pour the beef broth and add the paprika. Stir. Add salt if needed (note 1). Boil for 10 minutes in high heat.
  • Carefully add the egg into the soup. Cover with a lid and simmer for 5 minutes. Serve.

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.