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Sopa de Ajo

This delicious recipe is from "Spain: A Culinary Road Trip," featuring Mario Batali with Gwyneth Paltrow.

  • Servings: 6
Sopa de Ajo

Source: The Martha Stewart Show, December Winter 2008


  • 1/4 cup olive oil
  • 1/2 pound stale bread, crusts removed and cut into 1/2-inch cubes (about 3 cups)
  • 8 cloves garlic, very finely chopped
  • 1 teaspoon hot pimenton (Spanish smoked paprika)
  • Coarse salt
  • 8 cups store-bought low-sodium chicken stock, vegetable stock, or water
  • 6 large eggs


  1. Heat olive oil in a large skillet over medium-high heat. Add bread and cook, stirring until golden brown, about 5 minutes. Add garlic, pimenton, and season with salt. Cook until very fragrant, about 3 minutes.

  2. Add stock and bring to a boil; immediately reduce heat and simmer until bread is very soft, about 15 minutes; season with salt.

  3. Meanwhile, bring a large saucepan of water to a boil. Reduce to a simmer. Break one egg at a time into water. Poach for about 2 minutes for a runny yolk or longer if desired. Using a slotted spoon, transfer eggs to a paper towel-lined plate and drain slightly. Ladle soup into 6 bowls and add an egg to each; serve immediately.

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