Chef Johns Spanish Garlic Soup Sopa de Ajo
Ingredients:
10 cloves garlic, peeled and smashed
2 tbsp olive oil
1 tsp smoked paprika
4 cups chicken broth
1/2 tsp ground cumin
2 large eggs
1/2 cup stale bread, torn into pieces
1/2 tsp red pepper flakes optional
Fresh parsley, chopped for garnish
Salt and pepper, to taste
Instructions:
1 Heat olive oil in a large pot over medium heat. Add the smashed garlic and cook, stirring occasionally, until golden and fragrant, about 2 minutes.
2 Stir in the smoked paprika and cumin, cooking for 30 seconds more.
3 Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
4 Tear the bread into small pieces and add it to the soup. Simmer for 5 more minutes until the bread softens and absorbs the flavors.
5 Crack the eggs into the soup, one at a time. Cover the pot and cook for 3-5 minutes until the eggs are poached.
6 Season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley before serving.
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