Spain

Sopa de Ajo, made with supermarket ingredients

Name: Sopa de Ajo
Total time: 15 min
Yield: 2
Cuisine: Spain
Ingredients: garlic 6 cloves; stale bread 110 g; smoked Spanish paprika 1 tbsp; extra virgin olive oil 3 tbsp; jamón serrano 60 g; chicken broth 950 ml; eggs 2; salt 0.5 tsp

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

15 min2 to wash

3 lazy steps

1
Sauté 6 crushed garlic cloves in 3 tbsp olive oil until pale gold, then add 110 g stale bread slices and 1 tbsp smoked paprika, stirring quickly.
2
Pour in 950 ml chicken broth and simmer for 10 minutes until the bread softens into a thick soup.
3
Crack 2 eggs directly into the soup, turn off the heat, cover for 2 minutes to gently poach, then season with salt and pepper.

How it's eaten in Spain

In Spain, it is traditionally eaten piping hot in individual cazuelas (clay pots) during cold winter nights or late after festivals.

Ingredients (serves 2)

garlic6 cloves
stale bread110 g
Swap: sandwich bread 4 slices（pantry staple）
smoked Spanish paprika1 tbsp
Swap: regular paprika 1 tbsp（common staple）
extra virgin olive oil3 tbsp
jamón serrano60 g
Swap: bacon 2 slices（cheaper・easy to find）
chicken broth950 ml
eggs2
salt0.5 tsp

Authentic ingredients in Spain

garlic6 cloves
stale rustic bread110 g
smoked Spanish paprika1 tbsp
extra virgin olive oil3 tbsp
jamón serrano60 g
chicken broth950 ml
eggs2
salt0.5 tsp

Optional authentic touch
Traditional versions simmer roasted jamón serrano bones for hours to enrich the broth before adding the bread.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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