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.
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.