Garlic Soup
Garlic soup, called sopa de ajo in Spanish, is a simple soup from Spain and Portugal made by sautéing garlic cloves in olive oil until fragrant, then simmering it in broth with bread, which thickens the soup as it softens. Eggs are often poached or stirred in at the end for richness, and paprika or saffron is a common addition. It is typically garnished with fried bread cubes or a drizzle of olive oil and parsley, and served as a light starter or main course. Vegetarian versions use vegetable broth in place of chicken stock.