Friday, November 15, 2013

Spanish Garlic Bread Soup

This post is in the memory of Lis Cifelli - a person who I never had chance to meet but who, undoubtedly, had this amazing ability to spread a love and sunshine onto everyone around. I've got my share of her love of people as well..

Blog's Category: DK Challenges, International, Vegetarian


For the first time for the last couple years I wasn't planning to do our monthly Daring Kitchen challenge but... Something unspeakable happened - the founder of Daring Kitchen has stepped out of this life, she passed away unexpectedly. It struck painfully even those who never met her, like me, those who was in touch with her through emails and phone calls on daily chores around the Daring Kitchen.

Rest in Piece, the Queen of Daring Kitchen.................................................

Yesterday evening, in her memory, to keep Daring Kitchen's "engine" running, I decided to do this month's challenge and cooked Sopa de Ajo, wonderful Spanish bread soup, rustic and genius in its simplicity.

What is it?

Just a few ingredients - country bread, garlic, stock, spices and eggs.

Taste Description

When such a basic and powerful ingredients come to play, you get that deep rustic and incredibly satisfying dish that makes you feel warm and relaxed. Stock, infused with cooked garlic aroma, saturated with beautiful red hues of paprika and its gentle flavor, creates lovely soup base. Country style bread soaks in all that goodness and plays a great partner "role" for a king of all foods - egg.

How to Serve

Serve right away, hot and steaming.

Sopa de Ajo

For 4 servings:
  • 12 slices of sourdough baguette, cut into 1" pieces
  • 12 garlic cloves, sliced into 2-3 mm slices
  • 3 tbs paprika
  • pinch of cayenne (ajust to your spice tolerance level)
  • 4-5 cups stock (your favorite kind)
  • 4 eggs
  • 5-7 tbs olive oil

- In a pot/pan, on a medium heat, fry bread in olive oil until golden brown, stirring or shaking often.

- Toss garlic slices and continue to cook, shaking or stirring. Give garlic nice golden specks but don't burn it.

- Add paprika, cayenne and stock. Turn heat down and simmer for about 5 more minutes.

- Distribute soup into 4 oven-proof individual dishes, trying not to mess with bread pieces too much. Break an egg into each dish and pop it in a preheated to 380F oven for about 5-7 minutes until eggs set up. Serve and enjoy!


Blog-checking lines: Our November Daring Cooks’ hostess was Begoña, who writes the beautiful blog, Las recetas de Marichu y las mías. Begoña is from Spain and didn’t want to go with the more common challenges of paella or gazpacho, she wanted to share with us another very popular recipe from Spain that we don’t see as often called Sopa Castellana which is a delicious bread soup!


  1. I almost skipped this one too, but glad I didn't. Your soup looks good.

  2. I am glad I did this one as well - it is so sad that Lis won't be at the helm any more.

  3. Your soup looks great. I should have tried again with a ready made stock. It is very sad that Lis will no longer be joining us on our challenges; with us in spirit for sure.


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