Advertisement

Garlic Soup (Sopa de Ajo)

Time 25 minutes
Yields Serves 4
Garlic Soup (Sopa de Ajo)
1

Toast the bread and set it aside.

2

Heat the oil in a large soup pot or cazuela over medium heat. Add the ham and garlic and cook until the garlic begins to take on color, about 4 minutes. Stir in the pimenton and cumin; immediately add the broth. Add salt to taste.

3

Add the toasted bread and bring the broth to a boil, then reduce the heat and simmer 5 minutes.

4

With the soup, bubbling, break each egg into a saucer and slide it onto the top of the soup. Cover the pot with a lid and let the eggs poach until the whites are set but the yolks are still liquid, about 4 minutes. Serve the soup in the same cazuela or ladle into bowls.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.