Spanish Bread Soup Recipes

SAVORY SPANISH GARLIC BREAD SOUP {SOPA DE AJO}

Steps:

• Coat your bread cubes with a bit of olive oil, then lay on a baking sheet in a single layer before baking for 7-10 minutes or until they begin getting brown and dried out;
• While the bread is toasting, you will heat olive oil at medium heat in a large pan, and saute the garlic until it just begins to get fragrant;
• Add in the ham and paprika, and continue cooking until the ham is turning brown and all flavors are combined well;
• Now, you will add the toasted bread cubes into the pan with the other ingredients, and pour the chicken stock over the bread;
• Bring the mixture to a boil, season with salt and pepper, and then reduce the heat;
• Crack 4 eggs on top of the soup and cover with a lid;
• Continue cooking until the egg whites are set, then serve immediately.

CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
• Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
• Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
• Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
• Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.