If that wasn’t enough to get your attention, it’s also
topped with eggs poached in the fragrant, brick red broth. It’s like a steaming
bowl of breakfast-for-dinner.
Like I say in the clip, there are as many ways to
make this as families in Spain, but I really think toasting the bread is key. You’re
basically replacing the flavorless water in the bread with olive oil and
awesome soup.
Plus, having the olive oil baked into the cubes makes for a
better texture in my opinion. Whether you make this tomorrow to
celebrate a totally made-up holiday, or wait until you have some stale bread
sitting around, I really hope you try this incredibly comforting Spanish soup.
Enjoy!
Ingredients for 4 portions:
About 6 cups of cubed French or Italian bread
1/4 cup extra virgin olive oil, plus more to drizzle on
bread cubes
6-10 thinly sliced garlic cloves
2 oz ham diced
1-2 tsp paprika or to taste
6 cups chicken broth
4 large eggs
1/4 cup chopped Italian parsley
salt, pepper, cayenne to taste
56 comments:
Sweet or smoked paprika?
Also I love your work Chef John!
Sweet! Thanks!
hi chef john, i don't eat ham, could i used sliced turkey instead?
Amazing! I don't think I was one of the people to send you an "I'm a starving student" email... but I do fit the profile. I'm sure my hot plate and toaster oven can't wait! Thanks Chef John!
Is that All-Clad??? Size?
It's a 3-qt cuisinart.
you realize that your youtube links embedded in the body of the embedded youtube videos -i.e. the YouTube text in said videos - it opens a new window with the youtube link but it also CONTINUES playing the video on your own page, and thus two videos play at the same time in different windows/tabs. This is in Chrome. Perhaps it's better in other browsers, but the sad fact is that Google owns youtube and makes Chrome. That's programers for you...
Stunning! I may try with smoked sausage as I'm also not a ham eater.
Or maybe just no meat at all. Thanks!
Very good recipie. Hey I've learned so much from your videos in the past 3 years.
Check this link out. It sounds like an adventure (temporary or not) and a lot of busy, busy celebrity stuff behind the scenes.
40k per month, all expenses & accommodations taken care of and a host of celebrity parties.
Oops forgot to pass you the link.
here it is...
http://www.youtube.com/watch?v=VF21Len5n1Y
And sorry again for so many posts (I am trying to string them together) I was referring to an ad from PSY's 40k a month chef query that kicked off the Coco cherry pork tenderloin video. A video that I am using to cook tonights dinner for myself and some guests.
Amazing recipe, Chef. Made it today. I can't get over how easy and delicious it is. Thanks
This recipe made me discover the website, and your amazing videos. While I have taken culinary classes, I feel like you've inspired me to be daring again and try new things. =) Thank you Chef, and I can't wait to see what's new!
By the way, I can't wait to see how to chop those mangos like you did in the rice pudding video! ;) If I didn't miss it.
One of our favorite soups is Mexican garlic soup, which is similar but doesn't have the paprika or ham. We'll have to give this Spanish version a try, thanks, John.
Hey Chef,
This was SO GOOD! And not only did I get fantastic soup out of it, I had an excuse to buy a mandolin. I've wanted one for a few years, but hadn't wanted to spend the money. It really did make this so much easier.
Hey Chef
Can I sub ham for something else like chicken or beef
Hi Chef,
I am vegetarian, is there anything I can sub with the ham?
I subbed the ham with mushrooms and it was delicious
Does it have to be French or Italian bread? Would there be a drastic difference if I were to use Cuban or etc?
Made the soup for the first time tonight and the wifey and I really enjoyed it. One problem: when I put the eggs in they sunk (fortunately I was able to fish them out - two were still runny). I did do the ramekin trick, but to no avail. Does the soup have to be at a boil or do I just have to be really gentle?
My eggs didn't float, they were sitting on top of my soup. Yours must have been not as thick.
I've made this, it's delicious! Now I know what to do when I have old french bread :D
I made this for dinner this evening. One of the most flavorful soups I've ever tasted. You've outdone yourself, John.
I had this in Spain while doing the Camino de Santiago. I walked into a hostel out of the pouring rain and was greeted with a bowl if sopa de ajo, one of the best meals of the entire trip. Now I know what I am making for dinner tonight
Wonderful soup. Great recipe. Easy and full of flavor.
Put some creme fraîche in there, but be warned. You'll never be the same again.
Finally made this today. Chef John, you are my food hero! Just amazing :)
Mine didn't come out very well. Tasted heavy and salty. I used extra Virginia olive oil as that's what I had but I think there is something wrong with it. I used it for the aoli recipe and that tasted awful too . not having much luck lately but I tried your pizza sauce and that turned out fantastic
Tried it today, it turned out amazing. Greets from Poland, I'm your one-man fanclub.
Terrific video and recipe! Now I just have to decide which kind of garlic to use when we make this at the farm. Decisions, decisions. :-)
Made this tonight. It was amazing!!!
I made this soup tonight, and it was great. My family couldn't quite get over the "How much garlic did you put in this soup?!" and the "bread soup?!" factor.
I also never expected one of those bisque ramekins to be a hearty serving, so filling, so garlicky, so good!
Thanks Chef John.
Is it going to taste too garlicky?
I made it, very garlicky and very yummy!! :D
However, I didn't have the kinda bread I wanna use, but I had lots of potatoes. So I used them instead lol
Yeah not Sopa de Ajo anymore but taste great! Will definitely make again.
Thanks Chef John! <3
Okay, I've made this twice, now. First time, too much bread, not enough meat (for my tastes), and overpoached the eggs.
This time, I decided to quadruple your suggested ham, and I added two links of Andouille, thinly coined. Unfortunately, I under shot on the bread this time (I don't measure often), and the eggs would not stay on top, so I got one of four poached right. I have two more eggs, so I'll try again when my sister comes over to try it. Otherwise, a very nice recipe. Also, skipped the fresh herb (personal cooking choice).
Hope you can see this! thanks Chef John! Recipe was easy to follow and was a great meal!
My eggs sank and I had to keep chasing them. That is my fault I'm sure. I also added twice the ham. The soup was amazing and surprisingly filling. I will make this again!
Hey Chef John, was just sitting here drooling over the recipe but oddly all I can think of is.. will I be sent to Spanish jail if I add in the bread bits right before serving and pretend they are croutons? It's not like I'll be serving this to the queen but I can't get over how inelegantly it reminds me of mushy cereal and that makes me sad. Thank you!
Chef John,
Couldn't the potatoes be prepped ahead of time and added to the chicken stock instead of the water bath? That might add a little more starch to the soup and save cleaning the extra bowl. I am 70 years old and trying to save all the time I left. I will try this recipe. Thanks.
I just saw this video for the first time. I'm going to make it tomorrow or the next day. What kind of paprika did you use, I have smoked, hot, sweet and plain ol' American?
It's going to be stunning.
More and more tye food that comes out of my kitchen is Chef John recipes!
Terry
The soup was wonderful. I ended up using smoked paprika and we thought the flavor was spot on. This is another keeper from Chef John.
Picture of the soup http://www.flicker.com/terrypogue
OK, I made this soup, and now have to announce that it is the
best soup I have ever made. The flavor was out of this world!
May have to try mushrooms next time...soooo yummy!!!
Thanks chef John for showing us how to make this amazing soup.
(I also think it would be good if you have a cold)
Chef John - I made this the other day. Super easy and super delicious! Although mine didn't turn out the same amazing color that yours did and I didn't have much of that paprika garlic oil. I'm going to make this again for sure, but add more paprika and olive oil next time. And maybe more garlic... cause why not?
Thank you for all you do! I have learned so much from these videos!
Came across this recipe recently on youtube; my roommate and I made it and posted pictures on Instragram. Apparently we're foodies now. All joking aside, it was absolutely cheap, easy, and delicious! Will definitely make it again.
My dad emailed me this video several months ago, and I waited until today, national garlic day, to finally make it!
Really wonderful dish. Simple and entirely satisfying. Having lived in Spain, this really captures flavors you will experience there. (It helps if you use jamón! It's worth it to seek out and find. Proscuitto can't touch jamón).
I am going to make this for dinner tonight. But what do you think about trying this soup with dumplings? Michael P, Rhode Island
It's strangely addictive. Hard to stop eating it. And it's more substantial than it looks.
I made it using a 2 day old loaf of homemade Mark Bittman's 'No Knead Bread' I figure the cost per gigantic serving at about .50 cents at the most.
The perfect soup for a wet, weary Autumn day.
Didn't have ham so subbed smokey bacon. It's hard to go wrong!
Thanks Chef John! This is going in the family cookbook.
I made your Spanish Garlic Soup and found it to be spectacular. I can't wait for tonight to eat the rest of it! I didn't have a fancy mandolin but just diced the garlic really fine and it was still great! Thanks for sharing this fine soup!!
Since I cook mainly for myself, I like simple recipes that I can do without to much fuss like this one. please share some more.
I think this could be called Spanish Garlic Sex! It is so satisfying and just decadent! I made this with a pork loin chop, as I had no ham. Added low sodium seasoned salt , with a few Shaka skata Shaka cayenne! Damn! I so need to cook this for someone and just watch their eyes roll back in their heads! ��❤️
My eggs sank to the bottom, but they didn't break and turned out great anyway.
Do you have printable copies of your recipes available? This looks delicious! Thanks.
Chef John, thank you! My 8 year old son watched the YouTube video with me & decided we needed to make this for dinner tonight. We tweaked it just a bit. I used smoked paprika & minced garlic. That’s what we had on hand. I also used some surplus hotdog buns. Again, on hand. The whole family liked him it! With kids, that hardly ever happens. This now a permanent recipe in our house.
I made this tonight and it was DELICIOUS!!! And FAST, once things were prepped. I subbed sauteed mushrooms for the ham and used smoked paprika. I had a little trouble getting the eggs poached, probably because the soup needed to be at more of a rolling boil. THANKS for all your wonderful recipes and videos. I have made quite a few of them and have never been disappointed!
Thank you Chef John for the recipe and the effort you take in teaching us to cook. I purchased a bread to make this soup and waited for it to go stale. I was also able to burn the garlic to dark brown. I also added yogurt to make it creamy and cool faster. Thanks to you, the recipe is so easy, even I couldn't wreck it. It tasted just like you would have made it for me. 😘😃
I haven’t eaten ham since an Easter dinner at my grandmother’s 20 years ago. But I bought it anyhow and this was incredible. My only changes were to get some color on the ham first with the paprika already added, then remove the ham and add the garlic. Once the garlic hit the right color I quickly reintroduced the ham and added the bread. I made these adjustments because I was worried about getting too much color on the garlic while it was buried under other ingredients and I couldn’t see it.
I'm looking for some lovely soups to make to serve to less fortunate families and this looks like it could be a winner. Garlick is cheap, I can get day-old bread from a bakery and for the meat, a bit of smoked chicken or turkey can work. Thank you, Sir. You just put me on track to put some goodness in some hungry bellies.
Thanks Chef
just gotta let you know that I moved the date of that holiday to October 7th
nothing definite, it might change again in a near future when nights gets colder and cold and flu roam around
Post a Comment