Sopa de Ajo (Basque Garlic Soup) Recipe on Food52 (2024)

Replaced water with chicken broth, and left out the bread because I can’t eat bread. I make this when I’m sick because it’s really easy and the garlic seems to cure me. Recommend.

Wasn’t too good. I mean it wasn’t bad but it also wasn’t something I’d make again. Needs more to it.

Took advice from this thread and used chicken broth, along with slicing my garlic, of which used 10 cloves. Really flavorful!

Aww, this wasn't for me :( I really wanted to love this, because well, garlic is the best. But it tasted like water with garlic boiled in it :( Maybe I did something wrong, or maybe this just is not my thing, haha

I really thought I would enjoy this but wasn't crazy àbout the soggy bread texture. The aroma was great and I might try to adapt the flavours to a different soup.

I wanted to love this soup! I love love LOVE garlic so I figured I couldn't go wrong. Turned out somewhat bland. Maybe my bay leaves were too old or something?

My Spanish abuela made this simple soup often, both for myself and my sister, and to feed her six children in the aftermath of the Spanish Civil War when money was tight, and protein even more scarce. A wonderful flavor and memory for me and my mom. We eat it often.

sel January 17, 2016

Does anyone have a recipe for creamy white minnestrone soup?

This soup is so incredibly flavorful!! It's almost surprising how you can get so much flavor out of those few ingredients. Next time I think I'll skip the eggs and a little grating of Gruyere

I had to put it in the fridge to get it away from me!
What a great soup

a perfect soup for the rainy, pacific northwest evening we are having. now to sweating out all the garlic. this is a hearty, flavorful soup.

GASP! This is so amazing lookin'!!!! Garlic anything is good, especially when it's this healthy and has the potential to stink up the whole room. ^_~

I really, really enjoyed this recipe! I followed some of the other comments on here and substituted chicken stock for half of the water. I also added more paprika and some cayenne pepper towards the end, which I really enjoyed. My dad thought it was too garlic-y, but you can't please everyone!

remi August 23, 2014

I have eaten this soup in Spain, with a raw egg yolk(which cooks in the broth) floating in the bottom of the bowl, and a splash of good sherry--delish!!

i cut this recipe in half for an early dinner tonight. i didn't have bread, so i made pearl couscous to spoon into the soup for more heft. i also finished it at the table with some grated parmesan. oh my goodness! delicious, comforting meal in thirty minutes! thank you so much for sharing. i'm excited to make this part of my repertoire.

Sounds amazing! I love garlic, this soup sounds right up my alley.
www.lashesanddashes.com

I grew up with this soup as my father is from Galicia. We do it a bit differently in that, just before serving, we place a slice of stale bread in each individual bowl and crack a whole egg on top (bowls are oven proof) pop the bowls in the oven on a sheet pan. I think oven is about 400 degrees. Let them cook until egg whites turn white and serve. Bread is less soggy this way and you also get to break the lovely yoke with your spoon which gives it an exquisite flavor!

"Spanish peasant fair"? "Fare"? Sounds a bit insulting to me...
Thank you for the recipe!

The fresh leaves of Oregon myrtle, california Bay, or Umbellularia californica are what are more toxic in quantity. they contain umbelline. The flavor is even more intense than the true Bay, Lauris nobilis, available as Mexican laurel.

Nice!