Spanish Garlic Soup (Sopa De Ajo Caldosa)
Submitted by cspencer
Sopa de ajo caldosa: a humble Spanish garlic soup with fried bread, eggs swirled into the broth, and a kick of red pepper. Just 7 pantry ingredients and 40 minutes.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis is peasant cooking at its finest. The kind of soup that proves you don’t need fancy ingredients to make something extraordinary.
Sopa de ajo caldosa is a classic Castilian garlic soup built on the simplest foundation: garlic fried golden in olive oil, stale bread crisped in the same pan, a touch of ground red pepper, and water. That’s it for the broth.
Then beaten eggs get swirled into the boiling soup, creating silky ribbons that turn the whole bowl into something rich and satisfying.
It’s the soup Spanish shepherds and farmers have warmed up with for centuries, and it still hits just as hard today.
Kitchen Tips
- Use day-old bread. Fresh bread turns mushy. You want it to soak up the broth while keeping some texture.
- Fry the garlic until deep golden but not burnt. That thin line between golden and bitter makes all the difference.
- Pour the beaten eggs in a thin stream while stirring constantly. This gives you delicate ribbons instead of scrambled egg chunks.
Ingredients
Directions
Fry the garilc in the oil until it is golden brown.
Put the bread with the garlic and fry until it is crispy.
Put the red pepper and cover with the water.
Put the salt in.
Let it boil for 10 minutes.
Beat the eggs and put them in the boiling soup.
Mix well and serve hot.
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