Steps to Make Sopa De Garbanzos Española

Chef John's Spanish Garlic Soup (Sopa De Ajo)

La sopa de garbanzo es muy común observarla en las mesas de guatemala, es una sopa que se torna cremosa y gustosa, se sirve de entrada y hay se deja la noche anterior el garbanzo en una olla con abundante agua y una cucharadita de bicarbonato de sodio, al día siguiente se lava muy bien.

Recipe Summary Chef John's Spanish Garlic Soup (Sopa De Ajo)

Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.

Ingredients | Sopa De Garbanzos Española

6 cups cubed French bread

1 tablespoon extra-virgin olive oil

¼ cup extra virgin olive oil

6 cloves garlic, very thinly sliced, or more to taste

2 ounces ham, diced

1 ½ teaspoons smoked paprika, or to taste

6 cups chicken broth, or more as needed

1 pinch cayenne pepper, or to taste

salt and ground black pepper to taste

¼ cup chopped fresh flat-leaf parsley

4 large eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.

Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.

Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.

Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.

Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

Info | Sopa De Garbanzos Española

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings

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