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Sopa De Ajo Al Huevo

Taste.of.Spain's picture
  Whole wheat bread slices 6
  Garlic 2 Clove (10 gm)
  Olive oil 5 Tablespoon
  Paprika 1 Teaspoon
  Meat stock/Chicken stock / canned beef / chicken bouillon 4 1⁄2 Cup (72 tbs)
  Eggs 2
  Salt To Taste
  Pepper To Taste

This soup is best made in a flat earthenware casserole about 8 inches in diameter, but you can make it in any dish that has a fairly large frying surface and can be put in the oven.
Preheat oven to 450 F
Heat olive oil until it smokes, let it cool slightly, and fry the whole garlic cloves gently.
Discard when browned.
Fry the bread until browned, remove casserole from fire to stir in paprika, pour in preheated bouillon or stock, and return to fire.
Break up bread when soft, season to taste with salt and pepper, and cook slowly, covered, 15-20 minutes.
A few minutes before serving, beat eggs with a little salt, spread them over the surface of the soup, and put the uncovered dish in the oven until a brown crust forms on top.
note: For a variation, instead of making the oven crust, poach one egg per person in the soup.
(It is easiest to avoid breaking the yolk if you break the egg into a saucer and slide it from the saucer into the soup.) You can also beat two eggs with a little salt and stir them into the soup.
This is the way preferred in Madrid.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 360 Calories from Fat 206

% Daily Value*

Total Fat 23 g35.8%

Saturated Fat 3.8 g19.2%

Trans Fat 0 g

Cholesterol 105.7 mg35.2%

Sodium 896.5 mg37.4%

Total Carbohydrates 26 g8.5%

Dietary Fiber 2.1 g8.4%

Sugars 4.3 g

Protein 14 g27.1%

Vitamin A 15.6% Vitamin C 2.9%

Calcium 10.4% Iron 17.4%

*Based on a 2000 Calorie diet

Sopa De Ajo Al Huevo Recipe