Recipes Soups, Stews and Chili Recipes Soup Recipes Chef John's Spanish Garlic Soup (Sopa de Ajo) 4.6 (70) 50 Reviews 16 Photos Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 20, 2024 Save Rate Print Share Add Photo 16 16 16 16 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 6 cups cubed French bread 1 tablespoon extra-virgin olive oil ¼ cup extra virgin olive oil 6 cloves garlic, very thinly sliced, or more to taste 2 ounces ham, diced 1 ½ teaspoons smoked paprika, or to taste 6 cups chicken broth, or more as needed 1 pinch cayenne pepper, or to taste salt and ground black pepper to taste ¼ cup chopped fresh flat-leaf parsley 4 large eggs Directions Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread. Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes. Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture. Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley. Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top. I Made It Print 112 home cooks made it! Nutrition Facts (per serving) 447 Calories 27g Fat 34g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 447 % Daily Value * Total Fat 27g 34% Saturated Fat 5g 26% Cholesterol 201mg 67% Sodium 2073mg 90% Total Carbohydrate 34g 12% Dietary Fiber 2g 6% Total Sugars 3g Protein 17g 34% Vitamin C 12mg 13% Calcium 65mg 5% Iron 3mg 19% Potassium 236mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.