Chef John’s Spanish Garlic Soup (Sopa de Ajo)
This soup is made with bread, garlic, and ham. It's a rustic dish that's easy to make.
The bread is toasted in the oven before being added to the soup. The soup is then topped with a poached egg.
The result is a hearty and comforting meal.
By Nadia Kovalenko
Posted September 29, 2026Share
Time
Calories
Servings
Difficulty
Description
This soup is made with bread, garlic, and ham. It's a rustic dish that's easy to make.
The bread is toasted in the oven before being added to the soup. The soup is then topped with a poached egg.
The result is a hearty and comforting meal.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 11
6 cups cubed French bread
1 tablespoon extra-virgin olive oil
0.25 cup extra virgin olive oil
6 cloves garlic, very thinly sliced, or more to taste
2 ounces ham, diced
1.5 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
0.25 cup chopped fresh flat-leaf parsley
4 large eggs
Instructions
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1
Preheat the oven to 175 degrees C. Line a baking sheet with aluminum foil.
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2
Spread 6 cups of cubed French bread onto the prepared baking sheet and drizzle 1 tablespoon of olive oil over it. Gently stir to coat the bread. Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
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3
Heat 0.25 cup of olive oil in a heavy pot over medium heat. Cook and stir 6 cloves of thinly sliced garlic in the hot oil until just golden, 1 to 2 minutes. Add 2 ounces of diced ham and cook until heated through, about 1 minute. Add 1.5 teaspoons of smoked paprika and cook for 1 minute more. Pour the toasted bread into the pot and toss to coat with the hot oil mixture.
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4
Pour 6 cups of chicken broth into the bread mixture. Add a pinch of cayenne pepper, salt, and black pepper. Stir and bring to a boil. Reduce the heat to medium and stir in 0.25 cup of chopped fresh parsley.
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5
Crack 4 large eggs into small bowls or cups. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression.
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6
Cover the pot with a lid and cook until the egg whites are firm and the yolks are thick but not hard, 2 to 3 minutes. Ladle the soup into bowls and spoon an egg on top.
Nutrition Facts
Servings 4
Amount Per Serving
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Calories 447 kcal
% Daily Value *
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Total Fat 27g
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Saturated Fat 5g
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Cholesterol 201mg
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Sodium 2073mg
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Total Carbohydrate 34g
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Dietary Fiber 2g
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Protein 17g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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