This Spanish garlic potato soup, known as sopa de ajo con patatas, is what comfort food is all about. We’re talking a ton of great flavors, simple everyday ingredients, and all done in a little over 30 minutes. Serve it next to a garden salad and a crunchy baguette for a delicious meal.
INGREDIENTS
- 1/4 cup extra virgin olive oil 60 ml
- 3 medium waxy potatoes (such as yukon golds)
- 1 head garlic
- 1 tsp sweet smoked Spanish paprika 3 grams
- 2 1/2 cups vegetable broth 600 ml
- 1 bay leaf
- 2 eggs
- 1 tbsp chopped parsley
- sea salt & black pepper
- chopped parsley for garnish
DIRECTIONS
- Cut the potatoes (peeled) into bite-sized pieces that are 1/4 inch thick (0.635 cm)
- Remove the skins from the cloves of garlic and thinly slice each one
- Heat a stockpot with a medium heat and add in the olive oil
- After a couple of minutes, add in the sliced garlic and mix continuously, after 30 seconds, add in the sliced potatoes and mix continuously
- Once the potatoes are lightly sautéed, about 5 minutes, add in the paprika and season with salt & pepper, quickly mix together, then add in the broth and bay leaf, and raise to a high heat, gently mix together, when it comes to a boil, place a lid on the pan and lower to a low heat
- In the meantime, crack the eggs into a bowl, add in the chopped parsley, and season with salt & pepper, whisk together
- After simmering the potatoes for 10 to 15 minutes and they are just cooked through (you can always pierce them with a toothpick to ensure they are done), grab some of the simmering broth, about a ¼ cup (60 ml), and whisk into the whisked eggs
- Slowly add the tempered whisked eggs into the soup while mixing continuously, then place the lid back on the pan and turn off the heat, let it sit for 2 to 3 minutes
- Transfer the soup into shallow bowls and garnish with chopped parsley, enjoy!
