Equipment
Ingredients
Soup Base
- 60 ml olive oil
- 6 garlic, peeled
- 950 ml chicken stock
- 480 ml water
- 9 g sweet spanish paprika
- 14 bread, crusts removed, torn into pieces
- 5 g salt
- 2 egg white
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 342 kcal
- Protein
- 12 g
- Carbohydrates
- 34 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 777 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 1 mg
- Potassium
- 376 mg
- Calcium
- 93 mg
- Iron
- 2.9 mg
- Magnesium
- 24 mg
- Phosphorus
- 144 mg
- Zinc
- 0.8 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 2.8 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.34 mg
- Niacin
- 5.5 mg
- Folate
- 49 mcg
- Water
- 381 g
Sources: USDA FoodData Central
Method
Heat olive oil in a skillet over medium-low heat until shimmering.
Add peeled garlic cloves to the oil and sauté for 5 to 10 minutes until soft and golden.
Place sautéed garlic, 240ml of chicken stock, and paprika into a blender and process until smooth.
Pour the garlic-infused oil from the skillet into a saucepan and stir in the torn bread pieces over medium-low heat.
Add the blended garlic liquid, the remaining 710ml of chicken stock, 480ml of water, and salt to the saucepan.
Increase heat to medium-high and bring the liquid to a boil (100°C/212°F).
Reduce heat to low and simmer the soup covered for 10 minutes, whisking occasionally to break down the bread.
Whisk egg whites in a small bowl until they become frothy.
Stir the simmering soup rapidly to create a whirlpool, then slowly pour the egg whites into the center to form ribbons.
Serve the soup immediately while hot.
Chef's Notes
- For a richer flavor, use a good quality, low-sodium chicken or vegetable stock. Homemade stock will elevate the soup significantly.
- Ensure your garlic is sliced thinly and evenly to achieve consistent cooking and flavor infusion. Avoid burning the garlic, as this will impart a bitter taste.
- When blending the garlic and stock, aim for a very smooth puree. This ensures the garlic flavor is evenly distributed and the soup has a pleasant texture.
- The key to the delicate egg white ribbons is to create a strong vortex in the simmering soup before slowly drizzling the frothy egg whites. This technique ensures they cook into delicate strands rather than clumping.
- This soup is best served immediately after the egg whites are added, as the ribbons will continue to cook and can become stringy if left to sit for too long.
Storage
Refrigerator: 72 hours — Store in an airtight container; bread will continue to soften.
Reheating: Warm over low heat on the stovetop until simmering.
Troubleshooting
The soup has a bitter aftertaste.
Cause: The garlic was burned during the initial sautéing phase.
Fix: Cannot be fixed; discard and restart if bitterness is overwhelming.
Prevention: Maintain low heat and stir the garlic frequently.
Egg whites formed large clumps instead of thin ribbons.
Cause: The soup was not stirred fast enough or the egg was poured too quickly.
Fix: Use a whisk to gently break up large clumps, though texture will differ.
Prevention: Ensure a strong whirlpool is created before pouring the egg in a very thin stream.
Cultural Context
Spanish Garlic Soup, also known as Sopa de Ajo, is a humble yet deeply flavorful dish originating from the Castile region of Spain. Historically, it was a peasant dish, utilizing readily available ingredients like stale bread, garlic, and broth to create a nourishing and warming meal, often prepared during Lent when meat was restricted.
