Traditionally a peasant dish, sopa de ajo originated in the Castilla-Leon region of Spain to help combat the cold winter. This soup is an excellent example of how a few simple ingredients can make the most satisfying meal.


  • 2 tbsp olive oil, plus extra, to serve

  • 5 cloves garlic, finely slices

  • 3 tsp sweet paprika, plus extra, to serve

  • 100 g thickly sliced jamon, prosciutto or pancetta, cut into 1/2 cm cubes

  • 3 tomatoes, peeled, seeded and finely chopped

  • 200 g (6 slices) day-old vienna or sourdough bread, crusts removed, cut into 1/2 cm cubes

  • 1 1/2 litres hot chicken stock

  • 4 eggs


  • 1.

    Preheat the oven to 170°C.

  • 2.

    Place a large saucepan over medium heat.

  • 3.

    Add the oil and garlic and cook for 3 minutes until aromatic.

  • 4.

    Add the paprika and jamon and cook, stirring, for 2-3 minutes until the fat

  • 5.

    Starts to turn translucent.

  • 6.

    Add the tomatoes and the bread and cook for 5 minutes until the bread absorbs the tomato juice.

  • 7.

    Add ? of the stock and cook for 6-7 minutes, stirring regularly, until the stock is absorbed.

  • 8.

    Repeat with the remaining stock in two more batches. After adding the final one-third of the stock, reduce the heat and simmer for 10-15 minutes until the soup thickens.

  • 9.

    Season to taste.

  • 10.

    Divide the soup among 4 shallow, heat-proof bowls. Crack an egg into the centre of each bowl and place in the oven for 13-15 minutes until the white is just set but the yolk is still runny.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 848kj
  • Fat Total 35g
  • Saturated Fat 8g
  • Protein 51g
  • Carbohydrate 82g
  • Sugar 18g
  • Sodium 2810mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serve immediately sprinkled with extra paprika and drizzled with olive oil. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Source:

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