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Sopa de Ajo

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A rich garlic soup from Cuba.

  • Serves 4 – 6.



  1. Split the garlic bulb into individual cloves and peek and mash them.
  2. Sauté the mashed garlic and onion slowly in a large saucepan using the butter until the onions are translucent, being careful not to let the garlic burn.
  3. Blend the mixture in a food processor or blender.
  4. Slowly add some broth to the mixture and keep blending until you have a smooth mixture.
  5. Return this mixture to a saucepan adding the rest of the broth and seasonings.
  6. For a creamier soup, cream can be used instead of part of all of the remaining broth.
  7. To serve, add the toast or croutons to each bowl, break a fresh egg into each bowl and then top with soup.

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