Sopa de Ajo

Yes, this is a truly traditional soup in Castilla León from where it had originated. Of course, I live in Madrid, thus, use a Pista de Gallega baguette, which is similar in texture to a French Baguette, however, it is shaped a baguette, however, the ends are both pointy. Nice warming soup for a frigid day.

Neat recipe.  I am going to have to try this soon.  I'd never heard of it before, but I enjoy trying new foods.  And it's pretty cold here in the Northeastern corner of Pennsylvania, so a nice warm soup would be good right now!

@ Tas,  

@ Paul,

I am writing to both of you to inform you about this historic Spanish dish called Sopa de Ajo = Garlic Soup. This humble shepherds´soup is made with densely textured crusty bread, garlic, beef stock or ham hock stock, olive oil and Smoked Spanish Paprika called " pimentón " piquant and sweet. The origins of this soup are clear, a peasant dish hailing from sheep turf in Castilla León and Castilla La Mancha. This dish has been eaten by farmers, peasants, shepherds and currently, business men and women alike.

Please note, that:

I am going to give both of you a " The Short Quick Recipe for Garlic Soup " that I prepare during the week when it is extremely grey and cold here in Madrid. Professional people have little time for pansying around in the kitch during the laboral week -- And most of us, travel to work too. So here is a quick version ... I am going to try your recipe however, with only Spanish products. Thanks for posting it.

Serves 4:

4 cups mineral water ( 1 quart )

1 / 4 cup or 60ml olive oil extra virgin ( 100% hojiblanca and / or 100% arbequina )

4 cloves fresh garlic

315 grams dense French or Italian Chapata Country style loaf ( In Spain: I use Galician Hogaza or Pistola Gallega ) 

1 tsp sweet pimentón * smoked paprika

1/8 tsp piquant pimentón

Salt

4 eggs

1 ham hock

1) boil mineral water with the hock

2) heat the olive oil in a sarten skillet

3) place the bread ( called picatostes in Spanish when you fry bread chunks ) cubes and fry until golden brown and crisp

4) add the paprikas to the cubes

5) add boiled water to the bread concoction

6) add salt to taste ( cautions: hocks are very salty )

7) simmer 1 half hour ( the broth )

8) add an egg by breaking to each bowl and wait until the white sets !

9) garnish with paprika and serve with warm bread and a red wine from Castilla La Mancha or Castilla León