Lately I told you that I was making a lot of homemade bread lately.Â It was a process that kept me occupied while I fought my time with cancer. I was probably making it so much that my kids were getting slightly bored with the fact that there would be a fresh loaf of bread waiting for them when they got home. Sure, everyone would tear off, or cut off a piece of the bread, swipe it in some softened butter and move along their way, but there were a few times where I was left with too much bread. That’s when the lightbulb went off in my head to use the leftover bread and make a Spanish style soup called sopa de ajo. This is not only a great and tasty soup loaded with flavor, but it is a great use of day old bread!
I’ll admit that it is not the prettiest of soups but the flavor and simplicity make up for it.
Let’s get started.
- 1/4Â cup olive oil
- 1 tbsp smoked paprika
- 1 head of garlic, skin removed, thinly sliced
- 1/2 loaf of day old French or country bread, torn into 1 inch pieces, lightly toasted
- 4 cups of chicken stock
- 1/2 cup of pinot grigio or some version of dry white wine
- 2 whole eggs, beaten
- salt, to taste
- cracked black pepper to taste
Bring the stock to a boil, then drizzle in the beaten eggs, stirring along the way. Cook for a few more minutes, then season with about 1 teaspoon of salt, and a few cracks of black pepper. Taste and season with more salt and pepper should you desire.
Ladle into a soup bowl, and dig in. This sopa de ajo is so comforting. Yes, it’s way too simple, but it is super hearty and a great use of that leftover bread. If you are looking for a great and easy soup, and one that is perfect during these rainy and cold fall days then give this one a shot. Hope you enjoy!