Preparing for Flu Season: Sopa de Ajo

Preparing for Flu Season: Sopa de Ajo

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Emma Christensen
Oct 13, 2010

Feel a cold coming on? This easy, garlic-infused soup is exactly what you need to get you back on your feet.

If you couldn't tell from the name, sopa de ajo has its origins in Spain and literally translates as "garlic soup." It's made with three basic ingredients: garlic, leftover bread, and broth. A little smoked paprika can be thrown in for color and savory flavor. A poached egg or two is also traditional, but we only add them when our stomachs can handle the richness.

For sheer simplicity, this soup edges out chicken noodle in our opinion. It comes together in about 20 minutes and is pretty much fool proof as long as you don't burn the garlic. This is much appreciated when standing upright for more than a few minutes makes us woozy!

Our favorite recipe for Sopa de Ajo comes from Mario Batali by way of Serious Eats, and we go back to it again and again. Some recipes make this soup way more fussy than it needs to be, but this one keeps it simple and basic.

Sopa de Ajo from Mario Batali's Spain via Serious Eats

Do you love this soup when you're sick, too? What's your favorite version?

Related: Looking for Recipes that Incorporate Raw Garlic

(Image: Flickr member //www.flickr.com/photos/stuart_spivack/1489594335/">stu spivack licensed under Creative Commons)

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