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Celebrating National Garlic Day with Sopa de Ajo - Spanish Bread and Garlic Soup

A warm and hearty Spanish garlic soup with crusty bread and poached eggs, this Sopa de Ajo delivers smoky paprika, gentle heat, and cozy comfort with every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 6 cloves Garlic thinly sliced
  • ¼ cup Olive oil rich and smooth for frying
  • 4 cups Chicken broth makes the soup cozy and full-bodied
  • 2 cups Day-old crusty bread cubed
  • 1 teaspoon Smoked paprika adds a deep smoky kiss
  • ¼ teaspoon Cayenne pepper a little heat without stealing the show
  • Salt and freshly ground black pepper to taste
  • 4 Large eggs poached in pot
  • 2 tablespoons Chopped fresh parsley optional

Instructions
 

Instructions

  • Turn pressure cooker to sauté mode. Add olive oil and heat until shimmering. Add garlic slices.
  • Stir garlic often until golden brown and fragrant. Add smoked paprika and cayenne pepper, stir for 30 seconds.
  • Add bread cubes to the pot and mix well to soak up the oil and spices.
  • Pour in chicken broth to cover bread. Stir to combine.
  • Seal the cooker and cook on high pressure for 8 minutes.
  • Use quick release to release pressure. Open lid carefully and stir soup.
  • Crack eggs gently into soup. Close lid (pressure off) and let poach for 3-4 minutes.
  • When eggs are just set with runny yolks, ladle soup into bowls.
  • Garnish with chopped parsley if desired and serve warm.

Notes

For best results use day-old crusty bread. To make it vegetarian, swap out chicken broth for vegetable broth and skip the eggs. Toast fresh bread if you're not using stale bread.