Sopa de Ajo (Spicy Bread & Garlic Soup with Poached Eggs)

Reader Leo just sent us a tip on this fast, rich, and garlicky soup. He says: "I am such a simple cook — I hate really complicated recipes with a bunch of things that I have to go out to the store and buy or using equipment that I don't have. This soup is simple, small, and very easy to make but most importantly delicious!"

• Get the recipe: Sopa de Ajo (Spicy Bread and Garlic Soup with Poached Eggs) at Ochef.

(Image: Terra: Cooking from the Heart of the Napa Valley/Ochef)

Categories: Delicious Links, Soup

Posted by Faith Durand

Faith Durand is the executive editor of The Kitchn and the author of Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Desserts. She lives in Columbus, Ohio.
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Comments (3)

Mmmm that looks good. It sounds like a great savory breakfast too.

This is my go-to soup for when I'm sick. It takes five minutes to make and all the garlic scares the germs away. I like it with a little parmesan cheese sprinkled on top.

For an (even easier) Portuguese version, fry about 6 cloves of garlic with some salt, add 1/4 cup extra virgin olive oil and 4 tablespoons chopped coriander, than a mix of 1/2 stock, 1/2 boiling water and use this to poach four eggs (1 per person) in. Pour over a chunk of day old bread (something crusty like pane de casa or sourdough) and serve.