Traditional Castilian Garlic Soup (Sopa de Ajo)

Ingredients (serves 4)

• 3–4 tablespoons extra virgin olive oil
• 8–10 garlic cloves, thinly sliced
• 4 slices of day-old rustic bread, cut into small cubes
• 1–2 teaspoons smoked Spanish paprika (pimentón de la Vera)
• 4 cups (about 1 liter) chicken or vegetable stock
• 4 large eggs
• Optional: 100 g cured ham (jamón serrano), diced
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Method

1. Heat the olive oil in a medium pot over medium heat. Add the garlic slices and sauté until golden but not burnt.
2. If using ham, add it now and cook for 1–2 minutes so it releases flavor.
3. Stir in the paprika quickly, keeping the heat low so it doesn’t burn.
4. Add the bread cubes, mixing well so they absorb the oil, garlic, and paprika.
5. Pour in the hot stock. Bring to a gentle simmer and cook for about 15–20 minutes, until the bread softens and thickens the soup.
6. Lightly beat the eggs and drizzle them into the hot soup while stirring gently. This creates ribbons of egg throughout. (Alternatively, you can crack the eggs in whole and poach them directly in the broth.)
7. Season with salt and pepper, garnish with parsley, and serve piping hot.

---

Where to Try Sopa de Ajo in Spain (León, Castile and León)

If you’d like to try this soup where it’s most traditional, here are four recommended spots in León:

1. Restaurante Casa Divi – León, Castile and León
   A well-known restaurant serving homestyle Castilian dishes, including an authentic sopa de ajo.
2. La Taberna del Tío Ferrero – León, Castile and León
   A cozy tavern recognized locally for its hearty garlic soup.
3. Café Bar La Garita – León, Castile and León
   A popular café-bar praised for its traditional take on sopa de ajo.
4. Bar Entrerríos – León, Castile and León
   A classic neighborhood bar, noted for its flavorful version of the dish.