Garlic Soup (Sopa de Ajo)

I remember this soup growing up and warming up with it on incredibly cold winter nights. This soup is especially great as garlic is known to be a natural antibiotic.

Cooking Time: 30 Minutes | Serves: 4

  • 1 Bread Roll
  • 6 Garlic Cloves
  • Olive Oil
  • 2 Eggs
  • Salt
  • Black Pepper
  • Serrano Ham Chunks
  • 1 Tsp Sweet Paprika
  • 50ML White Wine
  • 1L Vegetable Stock
  • 1tsp Thyme


Break the bread roll down into smaller pieces and fry in a pan with heated oil. Once the bread is golden, remove and place to one side. 

Top up the pan with a splash of oil if required and fry the garlic, until it softens, then add the ham chunks. When the garlic looks cooked and the ham changes colour and lightens, add the wine and simmer.

Season with salt, pepper, and add in the paprika. Continue by adding the vegetable stock, stir and heat until the flavours settle, adding the bread back to the pan. 

Pour the soup into separate ramekins, and crack an egg in each one. Bake this in the oven at 200°C until the top of the egg looks ready and golden and the clear turns white.