Imagine a soul-warming Spanish classic that transforms simple ingredients into a culinary masterpiece in just 30 minutes! Sopa de Ajo con Huevos is not just a soup; it's a flavor-packed journey that brings the rustic charm of Spanish kitchens directly to your dining table. With its rich garlic-infused broth and perfectly poached eggs, this recipe promises to tantalize your taste buds and warm your heart, making it the ultimate comfort food you never knew you needed.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 6 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 4 large eggs
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 2-3 minutes until fragrant and lightly golden, being careful not to burn it.
- Add the paprika to the pot and stir for about 30 seconds to release its flavor.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes to let the flavors meld together.
- While the soup is simmering, season with salt and pepper to taste. Adjust according to your preference.
- Crack the eggs into a small bowl, being careful not to break the yolks. Gently slide the eggs into the simmering soup one at a time, spacing them evenly.
- Cover the pot and let the eggs poach in the broth for about 3-5 minutes, or until the whites are set but the yolks remain runny. If you prefer firmer yolks, cook a bit longer.
- Once the eggs are cooked to your liking, remove the pot from the heat. Serve the soup hot, ensuring each bowl gets an egg.
- Accompany the soup with crusty bread for dipping. Enjoy your Sopa de Ajo con Huevos!
Tips
- Garlic is the star: Use fresh, high-quality garlic and mince it finely to release maximum flavor.
- Watch your heat: Sauté garlic on medium heat to prevent burning, which can make it bitter.
- Egg poaching technique: Crack eggs into a small bowl first, then gently slide them into the simmering broth to maintain their shape.
- Yolk preference matters: Cook eggs 3-4 minutes for runny yolks, or 5 minutes for more set yolks.
- Bread pairing: Use day-old crusty bread for the best dipping experience - it absorbs the flavorful broth perfectly.
- Season gradually: Taste and adjust salt and pepper throughout cooking for a balanced flavor profile.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 12g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 190mg
