Sopa De Ajo (Garlic Soup)

Garlic soup exists in nearly every cuisine that grows garlic, but the Spanish version, sopa de ajo, is one of the simplest and most satisfying. Two tablespoons of minced garlic get sautéed in olive oil until soft, then simmered with whole wheat breadcrumbs, chicken broth, paprika, and cayenne for 20 minutes.

The breadcrumbs dissolve into the broth as they simmer, thickening it into a velvety, starchy soup without any cream or flour roux. Whole wheat crumbs add a nuttier flavor than white bread would.

Sautéing the garlic until soft but not browned is critical. Browned garlic turns bitter. You want it golden and fragrant, releasing its sweetness into the olive oil.

Kitchen Tips

• Use a generous 2 tablespoons of garlic. This is a garlic soup. If you can’t taste the garlic in every spoonful, there isn’t enough.
• Simmer uncovered so the broth reduces and concentrates. Covering the pot traps steam and keeps it thin.
• The cayenne adds warmth, not fire. Half a teaspoon is mild. Adjust up if you want more heat.
• Serve with a green salad dressed with fresh cilantro as the recipe suggests. The bright, fresh greens balance the rich, warm soup.

Variations

• Crack a raw egg into each bowl of hot soup and stir. The egg cooks in the broth and adds silky richness, a traditional Spanish addition.
• Use smoked paprika instead of regular for a deeper, smokier flavor.
• Float a slice of toasted bread on top instead of mixing crumbs into the broth for a different texture.