Spanish Garlic Soup (Sopa de Ajo)

February 18, 2010


Author Notes: I love garlic soup but I've never made it before: I came up with this version, thickened with good quality sourdough bread and enhanced with white wine and just a few spices, and I was really pleased. The flavors intensify the longer you cook this soup...WinnieAb

Serves: 4-6

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • cloves from 1 head of garlic (about 15), peeled, smashed with the side of a knife, and chopped
  • 1 large onion, peeled and chopped
  • 4 slices sourdough bread, cubed
  • 1 cup white wine
  • 6 cups vegetable or chicken stock, preferably homemade (I used vegetable)
  • 1 teaspoon sweet or smoked paprika (I prefer the smoked)
  • 1 pinch saffron
  • 1 1/2 teaspoons coursely ground peppercorns (I use a mortal and pestle)
  • 1 teaspoon sea salt or to taste
  • minced fresh parsley for serving
  • creme fraiche for serving- optional
In This Recipe

Directions

  1. In a soup pot, melt the butter and the olive oil over medium heat. Add the garlic, onion, and bread cubes, and reduce the heat a bit so the garlic doesn't burn. Cook until the onions are translucent and the garlic and bread cubes are nicely browned (you can add a little water to the the pan during the saute process if it seems too dry).
  2. Add the wine and 1/2 cup of the stock and bring to a boil. Cook for a minute or two, skimming the surface, if necessary, and then turn off the heat.
  3. Allow to cool a bit and then process in a blender or food processor into a paste (you could also use a hand blender for this). Return to your soup pot and add the rest of the stock and the seasonings.
  4. Cook over low heat for 30-40 minutes. Taste and adjust the seasonings, if necessary. If you want the soup to be very smooth, you can blend it again before serving; garnish with fresh parsley and a dollop of crème fraiche, if desired.

More Great Recipes:
Soup|Garlic|Parsley|Cheese|Vegetable|Make Ahead|Serves a Crowd

Reviews (10) Questions (0)

10 Reviews

Hilary G. September 20, 2012
Even without the creme fraiche, this soup is so rich and heavenly- I decided it basically tastes like fondu. YUM. I will make this many times again.
 
coffeefoodwrite February 19, 2010
Mmmmmm....this looks very delicious and warming. I am printing it out now to try it this week...Thanks!
 
Author Comment
WinnieAb February 20, 2010
Thanks! Let me know if you like it!
 
Kelsey B. February 19, 2010
I love garlic soup with pimenton! I often add a poached egg to mine. I recommend it if you've never tried it!
 
Author Comment
WinnieAb February 20, 2010
Kelsey,<br />That's funny...I was going to make poached egg be part of the recipe, but opted against it in the end. Meant to mention it in the headnotes, but forgot to do that, too! Do you poach your egg in the soup, or separately?
 
Kelsey B. February 20, 2010
I usually poach the egg separately and add it in at the end. That's because I leave the bread chunky so it wouldn't be able to poach in the broth to begin with! Putting it into the blender is interesting for sure, maybe I'll have to try that!
 
monkeymom February 19, 2010
I am looking forward to breaking in my brand new immersion blender with this. Looks amazing.
 
Author Comment
WinnieAb February 20, 2010
I've yet to get an immersion blender...I've wanted one for years! Let me know how it turns out.
 
Author Comment
WinnieAb February 18, 2010
Thanks TasteFood!
 
TasteFood February 18, 2010
This sounds so good with all that garlic, bread, wine and smoked paprika. Nice recipe!