Sopa de Ajo

This simple garlic soup relies on a procedure similar to that used to make egg drop soup. Mashing the garlic into a paste with paprika and ground cumin intensifies the flavor in the broth.

Yield: 5 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 16%
  • Fat: 6.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 13.4g
  • Carbohydrate: 23.3g
  • Fiber: 1.6g
  • Cholesterol: 109mg
  • Iron: 2mg
  • Sodium: 633mg
  • Calcium: 100mg


  • 1 teaspoon olive oil
  • 6 garlic cloves
  • 1 tablespoon paprika
  • 1/4 teaspoon ground cumin
  • 6 cups Chicken Stock or 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1 chipotle chile (or a dried ancho or pasilla chile)
  • 2 large eggs, lightly beaten
  • 5 (1-ounce) slices diagonally cut French bread (about 1 inch thick), toasted
  • 1 1/4 cups diced tomato
  • 5 tablespoons sliced green onions
  • 5 tablespoons (1 1/4 ounces) shredded Manchego cheese or reduced-fat Monterey Jack cheese


  1. Heat oil in a large Dutch oven over medium heat. Add garlic; sauté 5 minutes or until golden. Remove garlic from pan. Combine garlic, paprika, and cumin in a small bowl; mash with a fork until smooth.
  2. Return garlic mixture to pan, and add Chicken Stock and chile. Bring to a simmer over medium heat, and cook 10 minutes. Discard chile. Slowly pour beaten eggs into soup, stirring constantly. Immediately remove from heat. Place 1 bread slice in each of 5 soup bowls, and top each bread slice with 1/4 cup tomato and 1 tablespoon green onions. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon cheese.
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