Sopa de Ajo (Spanish Garlic Soup)

Steam curls up from the valve and your stomach starts talking back. It's like your kitchen suddenly turns into a cozy little spot where good smells fill every corner. When you got your pressure cooker humming, everything just happens faster so you don't gotta wait forever to enjoy something comforting.

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You catch the scent of garlic sizzling in olive oil right from the start. The thin slices brown so nicely, making your kitchen smell real cozy. That smell tells you something good is just around the corner, and that warm feeling starts spreading through your chest.

Then there's the bread getting toasted in the same pan, soaking up all those garlicky oils and smoky paprika. It kinda makes the whole kitchen smell alive and hungry. You start picturing the first spoonful of soup and the way it’s gonna wrap around you like a warm hug.

What Makes Pressure Cooking Win Every Round

• It cuts cooking time down so you get dinner quick without waiting all day.
• The sealing ring locks in flavors, making every bite taste richer and deeper.
• That float valve is pretty much your little timer, tellin’ you when it’s ready to release pressure.
• Quick release lets you open the cooker fast once it’s done, no need to wait forever.
• Slow release is handy when you wanna keep things gentle and keep your soup smooth.
• It keeps moisture inside so garlic and bread soak up all the tasty stock, no dryness here.
• Hands-off cooking means you can do other stuff while dinner’s cookin’ away.

The Complete Shopping Rundown

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• Olive oil, about ¼ cup for that perfect garlic sauté.
• 8 to 10 large garlic cloves, sliced paper-thin so they cook up mellow and golden.
• 4 ounces of stale bread, torn up small or sliced thin, so it absorbs all that soupy goodness.
• Smoked paprika, just a tablespoon to add that deep, smoky note.
• 6 to 7 cups of chicken stock or vegetable broth, you choose what you like best for your base.
• 4 large eggs, whisked nicely to make ribbons in your soup.
• Fine sea salt to taste, don’t be shy with seasoning.
• Freshly ground black pepper to give it a little kick.
• Optional extras like fresh parsley if you wanna jazz it up, but it’s great simple too.

The Exact Process From Start to Finish

• First, pour your olive oil into the pressure cooker’s pot set on medium heat.
• Add the thinly sliced garlic and sauté it until it’s just golden, careful not to burn it or it'll get bitter.
• Throw in the pieces of stale bread, stirring so each bit sucks up the olive oil and starts to brown, about 5 minutes.
• Sprinkle in that smoked paprika and cook it for another minute, breathe in that smoky aroma it releases.
• Pour in your chicken stock or veggie broth and give everything a good stir, season with salt and pepper.
• Seal the pressure cooker with the sealing ring, lock it up, and cook under pressure for about 8 minutes.
• Use slow release on the valve to let the steam out gently, then open the lid carefully when the float valve drops.
• Once open, slowly drizzle the whisked eggs into the hot soup while stirring gently so they make soft ribbons. Let it cook another 2 minutes off heat, taste and fix seasoning if needed.

Time Savers That Actually Work

• Slice your garlic ahead of time and store it in the fridge so it’s ready when you wanna cook.
• Grab day-old bread from your bakery visit or freezer stash instead of fresh, it works best soaking up soup flavors.
• Use pre-made chicken stock or broth, you don’t gotta fuss with bones and simmering all day.
• Whisk eggs in a jar with a lid and shake it up real quick when you need it, saves washing bowls.
• Put your ingredients near your cooker before you start so you’re not running around the kitchen.

That First Bite Moment

You lean over the bowl and feel the warmth rising, steam teasing your nose. The garlic soup smells smoky and inviting, promising comfort and those cozy vibes you crave.

When you taste that first spoonful, the crunch of the bread just melted into tender pull, soaking up all the rich, smoky broth. It kinda surprises you how those simple ingredients come together so good.

The ribbons of egg float softly through the broth, adding a silky texture and little bursts of creaminess. You remember why this soup’s such a classic - it hits all the right spots on a chilly day.

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Smart Storage That Actually Works

• Let the soup cool completely at room temp before putting it in airtight containers.
• Store in fridge for up to 3 days, reheat gently on the stove to keep that texture nice.
• Freeze in portions if you wanna keep it longer, just thaw overnight in fridge before warming up.
• If you got leftovers, add a splash of broth when reheating so it doesn’t go too thick or dry.

Your Most Asked Questions Answered

• Can I use fresh bread instead of stale? Sure, but stale bread is better at soaking up the broth without turning mushy fast.
• Is smoked paprika necessary? It really brings that deep flavor but if you don’t have it, regular paprika works in a pinch.
• Why do I have to be careful not to burn the garlic? Burnt garlic tastes bitter and can kinda ruin the soup, so keep an eye on it while sautéeing.
• Can I make this vegetarian? Yep, just swap chicken stock for a good veggie broth and you’re good to go.
• What’s the point of whisking the eggs? That makes the egg swirl into soft ribbons in the soup giving it that silky texture you feel in every spoonful.
• How does quick release compare to slow release for this soup? Slow release is better here so soup stays smooth and doesn’t splatter, but quick release works if you’re in a rush.

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Sopa de Ajo (Garlic Soup)

This comforting Spanish garlic soup, known as Sopa de Ajo, combines sautéed garlic, smoky paprika, and egg ribbons in a rich broth soaked up by crusty bread—all made quickly in a pressure cooker.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 220 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main ingredients

• ¼ cup Olive oil for sautéing garlic
• 8-10 cloves Garlic sliced paper-thin
• 4 oz Stale bread torn or sliced thin
• 1 tablespoon Smoked paprika
• 6-7 cups Chicken stock or vegetable broth
• 4 Eggs whisked
• Fine sea salt to taste
• Freshly ground black pepper to taste

Instructions

 

Instructions

• Pour olive oil into the pressure cooker pot set on medium heat.
• Add sliced garlic and sauté until golden. Avoid burning.
• Add stale bread pieces and stir to coat with oil. Brown for about 5 minutes.
• Stir in smoked paprika and cook for 1 minute.
• Add chicken stock or broth, season with salt and pepper, and stir well.
• Seal pressure cooker and cook under pressure for 8 minutes.
• Use slow release to release steam, then carefully open the lid.
• Slowly drizzle in whisked eggs while stirring to form ribbons.
• Let cook off heat for 2 minutes, taste and adjust seasoning.

Notes

Optional: garnish with chopped parsley before serving for a pop of freshness and color.