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Sopa De Ajo I

A Spanish garlic soup made with bread, olive oil, garlic, paprika, water, eggs, and salt.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Olive and garlic are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Sopa De Ajo I

Timeabout half an hour

Ingredients

Directions

Make the soup base

  1. Heat oil in a wide, shallow soup pot and lightly sauté garlic until golden, not burned.

  2. Add thinly sliced bread and fry until golden brown.

  3. Remove from heat and add paprika, stirring well.

  4. Add water and stir.

  5. Salt to taste.

Simmer and serve

  1. Heat soup over medium‑low heat for about half an hour.

  2. When the soup is almost done, add the eggs.

  3. Serve hot.

Nutrition, whole recipe (rough)

201Calories
6 gProtein
19 gFat
2 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  2. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  3. Olive + clovetop 10% of all pairs
    Smell alikemoderate
    Cooked together5,866 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Olive + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Clove + eggtop 35% of all pairs
    Smell alikelow
    Cooked together10,584 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Clove and egg barely smell alike, yet cooks put them together in 10,584 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Day-old baguette
Soaks up the broth and gives the soup its body and bready texture.
Olive oil
Carries the garlic's flavour and helps the bread brown in the pot.
Garlic
Provides the main aroma and savoury flavour once it turns golden.
Eggs
Set into soft strands when stirred into the hot broth, thickening it slightly.

The step that matters

Sautéing the garlic. Garlic burns quickly and turns bitter once it goes past golden, and burnt garlic spoils the whole pot. Keep the heat moderate and pull it as soon as it is golden.

Swap the clove

How well each one fits the dish's main ingredients (olive, garlic, egg):

  1. Capersfits better
  2. Parsleyfits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against olive, garlic, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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