Basque Garlic Soup's savory broth is thickened with bread for added flavor and a luxurious texture:
Sopa de ajo is a balm for a cold day enjoyed throughout Spain. The piping hot bowl of garlicky, smoky broth is filled with tendrils of eggs, thickened with bread, and heightened with a splash of sherry vinegar. In the Basque region, this soup traditionally uses a bread called zopako ogia that has a broad, dry crust, and very little crumb, making it perfect for thickening soup.
Some recipes call for a poached egg to float in each bowl of soup, but beating the egg and stirring it into the hot soup infuses each bite with flavor and the delicate wisps of egg add a beautiful texture to the broth. With a short ingredient list, this seemingly simple soup is truly elevated by each addition. Use your favorite sherry vinegar for a clear, acidic note that isn't ever harsh or bitter. A fruity, grassy olive oil will carry flavors of garlic into each spoonful.
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