Sopa de Ajo Recipe

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Sopa de ajo is flavored with smoked paprika and garlic and topped with bright, flavorful eggs.
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"Put an Egg on It," by Lara Ferroni, is a collection of 70 simple breakfast, lunch, dinner and dessert recipes that feature eggs. Plenty of simple comfort food recipes and dishes from a variety of international cuisines showcase eggs in savory, sweet and unexpected ways.
20 min COOK TIME
15 min PREP TIME
4 servings SERVINGS


  • 1/2 loaf (about 1/2 pound) country bread, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 1 teaspoon smoked Spanish paprika
  • 1 teaspoon sea salt
  • 1 quart chicken stock
  • 4 eggs


  • Preheat the oven to 350 degrees F.
  • Spread the bread cubes evenly on a baking sheet. Bake for 15 minutes, or until the cubes are golden brown just on the edges.
  • Remove the baking sheet from the oven but leave the oven on.
  • Pour the oil into a small soup pot over medium-high heat. Add the toasted bread, and stir to coat.
  • Add the garlic, paprika, and salt. Mix well and cook for 2 or 3 minutes, or until fragrant.
  • Add the stock and bring to a boil. Reduce the heat and let the soup simmer for 5 minutes.
  • Ladle the soup into 4 individual ovenproof bowls (I like to use mini cocottes), filling them three-quarters full. Top each with an egg.
  • Bake for about 10 minutes, until the eggs have set.
  • Sprinkle with a bit more paprika and salt, and serve hot.
    © 2013 by Lara Ferroni. All rights reserved. Excerpted from Put an Egg on It: 70 Delicious Dishes that Deserve a Sunny Topping by permission of Sasquatch Books. You can buy this book from our store: Put an Egg on It.

For recipes that put eggs front and center, Lara Ferroni’s Put an Egg on It (Sasquatch Books, 2013) is the place to start. Clear, easy-to-follow recipes range from simple comfort foods to internationally-inspired dishes, all featuring nutritious, flavorful eggs. The following sopa de ajo recipe uses only a few ingredients, but it doesn’t need many to be delicious.

You can purchase this book from the MOTHER EARTH NEWS store: Put an Egg on It.

Since so much of this soup’s flavor comes from the paprika, be sure to use fine-quality smoked Spanish paprika for this recipe, either hot or sweet.