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Mediterranean

Garlic Soup

Sopa de ajo, the Castilian peasant soup of slow-fried garlic, stale bread and smoked paprika, finished with an egg poached in the broth.

SnacksLunch & dinnerUnder 400 kcalUnder 20g carbsUnder 30 min
30 min10 prep · 20 cookEasy353 kcalper serving
Garlic Soup

Method

  1. Peel and thinly slice 4 garlic cloves, and tear 45 g of stale rustic bread into rough 2 cm pieces. The bread must be genuinely dry — a day or two old — so it thickens the broth rather than turning to paste.
  2. Warm 1 tbsp of extra virgin olive oil in a small earthenware cazuela or heavy saucepan over low heat. Add the sliced garlic and fry very gently for 3 minutes, stirring, until it is pale gold and fragrant. Do not let it brown or the soup will be bitter.
  3. Add the torn bread and turn it through the garlicky oil over low heat for 2 minutes, until the pieces are lightly toasted and glossy on all sides.

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Per serving

353kcal
16gprotein
20gcarbs
24gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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