Sopa de Ajo originated in the Castilla-Leon region of Spain to help combat the cold winter, but is now made all over Spain. It’s an excellent example of how a few simple ingredients can make the most satisfying meal.
Ingredients
- 8 garlic cloves finely chopped
- 8 tsp olive oil
- 300 g stale crusty white bread cut into small cubes
- 100 g Serrano ham, thinly sliced
- 3 tomatoes, peeled, seeded and finely chopped
- 1 tsp sweet or smoked paprika
- 750 ml hot chicken stock
- 750 ml hot water
- 4 free-range large eggs
- Salt
Serves 4
- Preheat the oven to 170˚C.
- Place a large saucepan over medium heat. Add the oil and garlic and cook for 3 minutes until aromatic.
- Add the paprika and Serrano ham and cook for 2–3 minutes, stirring until the fat starts to turn translucent.
- Add the tomatoes and the bread and cook for 5 minutes until the bread absorbs the tomato juice.
- Add ½ of the stock and cook for 6–7 minutes, stirring regularly, until the stock is absorbed.
- Repeat with the remaining stock and then the water. After adding the final half of the liquid, reduce the heat and simmer for 10–15 minutes until the soup thickens.
- Season to taste.
- Divide the soup among 4 shallow, heat-proof bowls.
- Crack an egg into the centre of each bowl and place in the oven for 13–15 minutes until the white is just set but the yolk is still runny.
- Serve immediately sprinkled with extra paprika and drizzled with olive oil.
*Extra toppings include some salted cod, fried chorizo or some leftover chicken
