Sopa de Ajo
Sopa de Ajo is a rustic, comforting soup from the Castilla y León region of Spain, traditionally made with stale bread, plenty of garlic, olive oil, and a simple broth. It's often enriched with a touch of smoked paprika and a poached or fried egg on top, making it a hearty, peasant-style dish.
🍽️ Nutrition at a glance
This soup is primarily a source of carbohydrates from the bread, with healthy fats from the olive oil and a moderate amount of protein if an egg is added. A typical serving provides around 250-350 calories, along with key nutrients like fiber, vitamin C from the garlic, and antioxidants from the paprika.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 6 g |
| Carbs | 22 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Potassium | 320 mg |
| Iron | 2.5 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 45 mcg |
| Manganese | 0.8 mg |
| Selenium | 12 mcg |
| Vitamin C | 4 mg |
| Calcium | 60 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Sopa de Ajo is a classic example of Spanish 'cuchara' (spoon) food, born from the need to transform humble, leftover ingredients into a nourishing meal. Its simplicity and reliance on garlic also give it a reputation as a traditional home remedy for colds.
