All-curing Sopa de Ajo


This tasty goodness will rid you of any illness that even thinks of attacking you.



  • 1 loaf of crusty bread – a French baguette works great

  • 12 oz of Andouille sausage, cubed

  • 6 cups of stock – I use beef to up the strength even more

  • 8 cloves of garlic, thinly sliced or pressed

  • ¼ cup of olive oil

  • 1 tablespoon of smoked paprika

  • 4 eggs

  • salt and pepper to taste


  1. Cut the bread into small cubes, place on a baking sheet, drizzle with a little bit of olive oil and toast in the oven until completely dry – about 15-20 minutes at 400 degrees

  2. Place the stock in a pot a heat it gently – I like adding warm rather than cold stock

  3. In a dutch oven, heat the olive oil and add the garlic and sausage

  4. Sautee the garlic and sausage until fragrant, but be careful not to burn the garlic because it will turn bitter – about 5 minutes or so.

  5. Sprinkle with paprika and mix well. Add the dried bread cubes and mix thoroughly, coating the bread with the paprika garlic olive oil.

  6. Add the warm stock and mix well. Bring to a simmer and cook for 5 minutes.

  7. Crack the eggs into the soup and mix well.

  8. Adjust the seasoning with salt and pepper and enjoy!

Happy eating!


This soup is one of those meals that taste way better than they look. I am well aware that the thought of having soggy bread floating in the soup can be off-putting to a lot of people. But the flavor that develops between all of the components of this simple soup trumps any “it’s a texture thing” naysayers.  I make this soup any time I or Hillary feel like we are getting sick – and so far it has had a 100% success rate. Plenty of garlic will not only keep you safe from vampires, it’s also packed with natural vitamins that work like magic. Plus who doesn’t like garlic breath? Much like other recipes on this blog, this soup is surprisingly easy and only requires a few ingredients. This is my version of the traditional Spanish Sopa de Ajo – I am including a little bit of Andouille sausage which provides a subtle kick and I whisk the eggs at the end instead of poaching them atop the soup. Enjoy!