Sopa De Ajo Al Huevo Recipe


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings4
Main Ingredient


 Whole wheat bread slices6
 Garlic2 Clove (10 gm)
 Olive oil5 Tablespoon
 Paprika1 Teaspoon
 Meat stock/Chicken stock / canned beef / chicken bouillon4 1⁄2 Cup (72 tbs)
 Salt To Taste
 Pepper To Taste

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 mg

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


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°.
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.