Sopa de Ajo/Garlic Soup

I’m a huge fan of French onion soup, but have you ever had Spanish garlic soup otherwise known as Sopa de Ajo? It’s a much easier & quicker, rustic homemade soup that is deliciously warming and satisfying.

The added benefit of garlic makes this soup antimicrobial helping with respiratory infections, and preventing colds making it a wonderful winter soup. In addition it’s a perfect choice for when you’re feeling a little under during flu season.

Did you know that besides garlic being the main ingredient in most Spanish dishes, science has now confirmed that it has medicinal properties that can help with the following:

Reduces Blood Pressure

Improves Cholesterol levels

Lower the Risk of Heart Disease

So add more garlic to your diet and scare the vampires away today!

Ingredients

• 1 tbsp. unfiltered olive oil

• ½ a head of garlic thinly sliced (optional can add 3 thin slices pancetta or chorizo)

• 2 slices of day old sourdough bread cut into croutons (dried out/toasted if desired)

• 1 1/2 tsp pimenton/paprika

• 1 pastured raised egg (2 if you would like 2 portions, normally 1 egg per person)

• 2 cups of broth (beef, chicken, veggie)

• Pinch of Sea salt

• Chopped parsley

Method

• Heat a pot on high, add olive oil (do NOT let the oil smoke).

• Saute garlic until light golden brown (could add chorizo here)

• Add cubed bread brown a little with olive oil

• Add pimenton/paprika, stir and incorporate

• Crack egg into pan

• Add broth slowly away from egg

• Bring to a boil, and lower for 3 minutes until egg is poached

• Add salt

• Serve and Enjoy!