Sopa de Ajo con Huevo (Imprimir)
Una humilde pero sabrosa sopa castellana enriquecida con ajo, pimentón, pan duro y un huevo pochado en cada plato.
# Ingredientes:
→ Base Ingredients
01 -
8 garlic cloves, thinly sliced
02 -
4 tablespoons olive oil
03 -
150 grams stale white bread, torn into chunks or thick slices
04 -
1 tablespoon sweet Spanish paprika (pimentón dulce)
05 -
1.2 liters vegetable or light chicken stock
06 -
Salt and pepper, to taste
→ For Serving
07 -
4 fresh eggs
08 -
Extra olive oil, for drizzling (optional)
09 -
Chopped parsley or chives, for garnish (optional)
# Instrucciones:
01 -
In a large pot, heat the olive oil over medium heat. Add sliced garlic and cook gently until golden but not browned, about 3–4 minutes.
02 -
Add the bread and stir well to coat in the oil and garlic. Toast lightly for 2–3 minutes.
03 -
Sprinkle in the paprika and stir quickly to avoid burning. Immediately pour in the stock and stir to combine.
04 -
Simmer gently for 15–20 minutes, stirring occasionally and breaking up the bread to create a rustic, thickened broth.
05 -
Season with salt and pepper to taste.
06 -
Crack each egg into a small cup. Gently slide them one by one into the simmering soup. Poach uncovered for 3–4 minutes, or until the whites are just set and yolks remain soft.
07 -
Ladle soup and one poached egg into each bowl. Drizzle with a little olive oil and garnish with herbs, if desired.
# Notas:
01 -
For a smoky twist, use a mix of sweet and smoked paprika.
02 -
Traditionally made with water instead of stock, but broth adds depth.
03 -
For a heartier version, add chorizo slices or ham before adding the bread.